Spicy chicken soup
6 servings
Ingredients
| Quantity | 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 | |
Directions
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.