This is a wonderful quick and easy soup that has some wonderful flavours and smells delicious while cooking. It makes for a wonderful lunch or serve as a dinner with some bread or you could add noodles to make it more substantial. It sounds like a lot of ingredients but they all come together with ease and in all it only takes about 30-35 Min’s to get on the table.

Ingredients

2 Tablespoons peanut oil
500g Chicken fillet, sliced thinly
1 Medium leek (350g), sliced thinly
3 Cloves garlic, crushed
1 Teaspoon mild curry powder
1 Teaspoon ground cumin
1 Teaspoon ground coriander
4 Cups chicken stock
1 Stem fresh lemon grass, halved
500ml Coconut milk
2 Teaspoons sambal oelek
1 Tablespoon cornflour
1 Tablespoon water
1 Teaspoon fish sauce
1 Red capsicum (200g), sliced thinly
4 Green onions
1 Lime, juice of
1 Tablespoon fresh coriander, chopped finely

Method

1. Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.

2. In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.

3. Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.

4. Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min’s.

5. Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.

6. Just before serving stir in capsicum, onion, juice and coriander.

Serve soup hot by itself or with bread.

Serves 4-6
4 dinner portions 8 lunch portions