Spicy chicken soup

Yield: 6 servings

Measure Ingredient
1 tablespoon Oil
1 Onion; finely chopped
2 Fresh chiles; chopped
1 Clove garlic; crushed
1 tablespoon Curry powder
1 teaspoon Grated ginger
1 teaspoon Dried shrimp paste; optional
1 teaspoon Ground turmeric
1 teaspoon Ground cumin
½ teaspoon Ground nutmeg
Freshly ground black pepper; to taste
8 cups Chicken stock
½ cup Sunwhite Long Grain rice
2 cups Chopped cooked chicken
2 tablespoons Chopped coriander
1 Lemon; juice of

1. Heat the oil in a large saucepan. Saute onion, chillies and garlic until onion is tender. Blend in curry powder, ginger, shrimp paste, spices and pepper. Cook, stirring, for 1 minute.

2. Blend in stock and Sunwhite Long Grain rice. Bring to the boil. Reduce heat. Simmer for 15 minutes. Stir in remaining ingredients. Simmer for 5 minutes. Serve topped with fried onion, chile and garlic (see Note).

Note: Deep-fry slices of garlic and onion until golden. Drain well. Deepfry small chiles for a few seconds. Drain well.

Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.

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