[av_one_full first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’]

[av_image src=’https://carmientea.co.za/wp-content/uploads/2016/07/carmien16june003-1500×430.jpg’ attachment=’4315′ attachment_size=’featured’ align=’center’ styling=” hover=” link=” target=” caption=” font_size=” appearance=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’no-animation’][/av_image]

[av_textblock size=” font_color=” color=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”]

CREAMY THAI CHICKEN SOUP

Makes about 2 litre soup
Preparation time: 10 min
Cooking time: 15 min

30 ml (2 e) oil
1 onion, chopped
3—4 cloves garlic, crushed
30—45 ml (2—3 T) Thai green curry paste
5 ml (1 t) sesame oil
1 litre (4 c) Carmién rooibos tea made with 3 bags ginger & chilli and 8 bags cookies ‘n cream
250 ml (1 c) creamy yoghurt
2 chicken breasts, diced
1 savoy Cabbage, thinly sliced or bok choy, sliced
Big handful chopped coriander leaves
15 ml (1 T) soya sauce
Few drops fish sauce
About 30 ml (2 T) lime juice
5 ml (1 t) brown sugar if needed
Coriander leaves and toasted sesame seeds for garnishing

1 Heat the oil and fry the onion and garlic till soft.
2 Add the curry paste and sesame oil and stir till well mixed.
3 Add the chicken and stir-fry till just cooked, about 3 minutes.
4 Add the drained rooibos tea and yoghurt and bring to the boil.
5 Add the cabbagfe and chopped coriander and simmer till just done, but still crisp, 3—5 minutes.
6 Stir in the soya and fish sauce, also add the lime juice and brown sugar if needed.
7 Spoon into soup bowls and garnish with coriander leaves and sesame seeds.
[/av_textblock]

[/av_one_full][av_one_full first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’]
[av_image src=’https://carmienkiddies.co.za/wp-content/uploads/2015/11/carmen_niehaus-3.jpg’ attachment=’2002′ attachment_size=’full’ align=’center’ animation=’no-animation’ styling=” hover=” link=” target=” caption=” font_size=” appearance=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’][/av_image]
[/av_one_full]

[av_one_full first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’]
[av_textblock size=” font_color=” color=”]

Carmen Niehaus, Food Editor, Huisgenoot & YOU

[/av_textblock]
[/av_one_full]