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.