Chicken soup with lenses and coconut milk
It is a delicious and delicate chicken soup.
The combination of flavors in this soup is simply amazing. The coconut milk adds a creamy richness to the soup, and the lentils add a bit of earthiness.
The chicken and vegetables add protein and nutrients, and the spices add a warm and savory flavor
TIPS
You can customize this soup to your own taste preferences by adding different vegetables, such as carrots or corn kernels
25 min
4 persons
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INGREDIENTS
450 g (1 pound) boneless, skinless chicken, breasts, fillets or thighs
2 tablespoons butter
3 teaspoons curry powder
3 teaspoons turmeric powder
1 tablespoon tomato paste
8 dl (4 cups) water
4 dl (2 cups) coconut mjölk
2 chicken bouillon cubes
2 dl (1 cup) red lenses
2 teaspoons salt
1 teaspoon black pepper
4 cm (1,5 inches) ginger
a few drops lime juice
some coriander leaves to decorate with
RECIPE
1. Cut 450 g (1 pound) chicken in small cubes
2. Fry chicken in butter for about 5 min
3. Add 3 teaspoons curry powder
4. Add 3 teaspoons turmeric powder
5. Add 1 tablespoon tomato paste
6. Fry together 1-2 min
7. Pour 2 dl (1 cup) water over the chicken, let boil and pour over into a pot
8. Add 6 dl (3 cups) water
9. Add 4 dl (2 cups) coconut milk
10. Add 2 chicken bouillon cubes
11. Add 2 dl (1 cup) red lenses, stir and simmer 15 min until the lenses are done
12. Season with salt, black pepper, grated ginger and a few drops lime juice
Serve the soup with coriander
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