A coconut-curry chicken soup is filled with spices and a homemade mild curry paste. Ready in about 40 minutes, a perfect filling soup for lunch.
The main thing:
Made by Véronique
Published at 2018-01-28, this recipe is for 6 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
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Rinse the eggplant and divide into cubes. Peel the potatoes, rinse them and divide into chunks. Pat the chicken thighs dry using paper kitchen towels.
Chop the green onions into thin slices, crush the black peppercorns and set aside.
Heat some olive oil int he large pan and sauté the cubed eggplant for a few minutes. Transfer them to a small bowl and heat some more olive oil in the same pan.
Cook the chicken thighs for a few minutes on each side, add the mustard seeds and after a few minutes more also the mild curry paste, crushed peppercorns and potato chunks.
Pour a liter of water into the large pan along with the tomato chunks and bring to a boil. Turn down the heat and let it simmer for about 15 minutes.
Transfer the chicken out of the soup when it's done and divide into small pieces. Use an immersion of regular blender to create a smooth soup and then also add in the coconut cream and frozen peas to the smooth soup.
Add the chicken pieces and season with pepper and salt. Serve the soup with green onions and eggplant cubes. Enjoy!