I love soup because it’s versatile and can be served as a starter, a main course, or even as a dessert.. This particular soup is so hearty and creamy so it’s more of a main course rather than a starter. It has the perfect balance of spicy, tangy, and salty and the coconut milk and sugar add a little sweetness. You will definitely want more than one bowl!
4 skinless, boneless chicken breasts (cut into bite size pieces)
200-250 g (7-8 oz) fresh or frozen small shrimp (peeled and deveined)
1 large red bell pepper (diced)
1 large yellow onion (finely chopped)
1-2 tbsp peanut oil
2 tbsp curry powder
0.5 tsp black pepper
900 g (32 oz) strained tomatoes
400 g (14 oz) coconut milk
3 tbsp concentrated chicken stock
1.25 dl (½ c) water
0.5 tsp sugar
0.5 tsp salt
1 tbsp fresh or frozen parsley (finely chopped)
1 tbsp fresh or frozen coriander leaves (finely chopped)
1 tsp ginger root (grated or very finely chopped)
1. Heat oil over medium-high heat in a large pot.
2. Add curry powder and chicken and cook until the meat is cooked all the way through.
3. Put the onion and bell pepper in the pot and cook until tender.
4. Season with black pepper and add the shrimp, chicken stock, strained tomatoes, coconut milk, and water.
5. Cover and cook over medium heat for about 10 minutes.
6. Add sugar and salt and stir well.
7. Garnish with parsley, coriander, ginger root.
(Tip: If you want an even spicier soup, add 1 or 2 finely chopped red chili peppers along with the onion and bell pepper.)
(Tip 2: The shrimp can be omitted in case you’re allergic to shellfish or just don’t like seafood..)