Yellow Chicken Curry Soup with a Jammy Egg
with lime & homemade crispy fried onions
Coconut milk adds a creamy and rich texture to soups, along with a little bit of natural sweetness. It balances spices, enhances flavours and gives the dish a smooth, luxurious consistency.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 milliliters
Coconut milk
1 unit
Egg
(Contains: Ei)
½ unit
Carrot
50 g
Chopped sweetheart cabbage
75 g
White long grain rice
1 unit
Garlic
100 g
Chicken thigh strips
½ unit
Lime
1 unit
Onion
25 g
Yellow curry paste
(Contains: Soja, Mosterd May be present: Mosterd, Soja)
½ sachet(s)
Yellow curry spices
Not included in your delivery
300 milliliters
Low sodium chicken stock
1 tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and wash the egg.
- Cook the rice for 4 - 6 minutes, then add the egg and boil alongside for 5 - 7 minutes.
- Rinse the egg under cold water and drain the rice, then set both aside.
- Meanwhile, prepare the stock and slice the carrot into thin crescents.
- Heat a drizzle of sunflower oil in a soup pot over medium-high heat and fry the chicken with the carrot and the cabbage for 5 minutes, covered.
- Slice the onion into half-rings.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the onion for 4 - 5 minutes, or until golden-brown and slightly crispy.
- Crush or mince the garlic and transfer to the soup pot, along with the curry paste and the yellow curry spices.
- Fry for 1 minute, then add the coconut milk, the ketjap and the stock.
- Mix well, then allow to simmer over low heat for 2 - 3 minutes.
- Meanwhile, juice half of the lime and cut the rest into wedges.
- Add the lime juice to the soup, then season to taste with salt and pepper. Peel and halve the egg.
- Serve the soup in bowls or deep plates, topped with the rice and the egg.
- Garnish with the fried onions and some sambal as preferred.
- Serve the lime wedges alongside.
