Spicy curry soup with chicken and vegetables
Wash the celery, carrots and leek and cut them into rings. Slice the garlic and cut the chicken into strips.
Put a large pot on the stove with a good splash of olive oil. Add all the vegetables and the garlic. Stir-fry for about 5 minutes.
Mix 3 tablespoons of red curry paste with a little water and add to the vegetables. Add the chicken strips and the turmeric. Season well with plenty of black pepper. Add enough water to barely cover all the ingredients. Cover with a lid and simmer for 20 to 30 minutes.
Cut the mushrooms into slices and add them to the pot for the last 5 minutes of cooking time. Serve the soup in shallow bowls.
There are many different types of curry. The important thing is to use curry paste, and not powder. This particular dish should be spicy, so you can choose a 'hot' variety. In general, Western curry products are milder than their asian equivalents. So begin by adding 2 tablespoons and then have a quick taste. If the dish is not yet hot enough, add another tablespoon and taste again. Carry on like this until you have the strength you want.
This is one of the most nutritional of all mushrooms. They are extremely rich in beneficial substances that strengthen our immune system. Always make sure that shiitakes are cooked through. Raw shiitakes can sometime cause serious allergic reactions.
'Whenever I come home feeling cold and tired, I always serve this heartwarming and invigorating soup. It's a meal in itself!'
- 14 oz chicken fillets
- 2 stalks green celery
- 2 carrots
- 1 leek
- 4 shiitake or 8 brown mushrooms
- 4 cloves of garlic
- 1 level tablespoon of turmeric
- red curry paste