Chicken curry soup
2-3 chicken breasts or leftover chicken
1 tbsp olive oil
4 large garlic cloves, pressed
3 cm fresh ginger, grated
1 red chili, finely chopped
1 tbsp mild curry paste (such as Patak's)
1 liter water
1 vegetable stock cube
1 chicken stock cube
1 can coconut milk
1 tin chopped tomatoes (400g)
300 g sweet potatoes, cut into small pieces
A handful of broccoli and cauliflower
1-2 carrots
Salt and pepper to taste
Fry the chicken and set aside.
Sauté the garlic, ginger, and chili in a little oil along with the curry paste.
Add the water, stock cubes, coconut milk, chicken, and vegetables. If using leftover chicken, it's great to shred it into the soup like pulled pork.
Let simmer for 15-20 minutes and season with salt and pepper to taste.