A combination of soup and a mild curry. It’s wonderful now that the weather outside is really turning into autumn. You can eat it for lunch or as a meal soup with naan bread.
Dish for 4 to 5 people.
Ingredients:
3 chicken thigh fillet
1 large white onion
2 cloves of garlic
piece of ginger
1 bag (400 g) Thai stir-fried vegetables
1 tbsp Curry powder
1/2 tbsp Curry marsala powder
1 tsp sambal
1 tsp turmeric
2 cubes of chicken stock
1 liter of water
200 ml coconut milk
2 tbsp fish sauce
Mihoen
sunflower oil
Preparation:
Peel the onion and cut it roughly into pieces. Peel the garlic cloves and ginger. Chop this together finely in a food processor.
Cut the chicken thighs into small pieces and set aside.
Heat a soup pot on the stove. As soon as it is hot, add a dash of sunflower oil to the pan. Fry the onion, garlic and ginger mixture briefly.
Add the wok vegetables and fry briefly. This doesn’t have to be long because the vegetables also cook in the soup and a little “bite” is nice.
Add the curry, curry marsala, turmeric and sambal and fry briefly. Crumble the stock cubes and fry them very quickly.
Now add the water, coconut milk and fish sauce and bring to the boil.
When the soup boils, add the chopped chicken and let it cook thoroughly. I now put it in the eco stove, but you can also let it simmer gently over low heat.
Cook the noodles according to the instructions on the packaging. Rinse it well under the cold tap to stop the cooking process. Cut the noodles small so that it is easier to eat with a spoon.
You can put the noodles in the bowls and add the soup, but you can also add the noodles in the pan and put them together in the bowl.
Serve with (naan) bread.
Enjoy your meal.
