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🍽️ Creamy Tomato Coconut Soup with Chicken
366 kcal · 30 min · 4 servings
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Ingredients
- 800 g ripe tomatoes
- 1 onion
- 1 clove of garlic
- 1 tbsp vegetable oil
- 1 tsp sugar
- 0.5 tbsp red curry paste
- 400 ml vegetable broth
- 400 ml coconut milk
- 250 g chicken breast fillet
- 1 red bell pepper
- salt
- lime juice
- cinnamon
- coriander (ground)
- cayenne pepper
Instructions
- 1. Wash the tomatoes thoroughly.
- 2. Cut out the hard stem ends from the tomatoes.
- 3. Cut the tomatoes into large chunks.
- 4. Peel the onion and the garlic.
- 5. Dice the onion and garlic finely.
- 6. Heat oil in a large pot.
- 7. Add the onions and garlic to the hot oil.
- 8. Sauté the vegetables until translucent.
- 9. Sprinkle the sugar over the vegetables.
- 10. Let the sugar caramelize slightly.
- 11. Add the curry paste to the pot.
- 12. Sauté the curry paste briefly.
- 13. Fold in the tomato chunks.
- 14. Pour the vegetable broth into the pot.
- 15. Pour in the coconut milk.
- 16. Bring the soup to a boil.
- 17. Reduce the heat and cover the pot halfway.
- 18. Simmer the soup gently for about 15 minutes.
- 19. Wash the chicken breast fillet.
- 20. Pat the meat dry with kitchen paper.
- 21. Cut the chicken meat into strips.
- 22. Wash the bell pepper.
- 23. Halve the bell pepper.
- 24. Remove the seeds from the bell pepper.
- 25. Slice the bell pepper into thin strips.
- 26. Blend the soup smooth or roughly, as desired.
- 27. Add the pepper strips to the soup.
- 28. Add the chicken strips to the soup.
- 29. Simmer everything gently for another 10 minutes.
- 30. If necessary, add a little more broth to adjust the consistency.
- 31. Season the soup with salt to taste.
- 32. Add a splash of lime juice.
- 33. Add a pinch of cinnamon.
- 34. Add a little sugar.
- 35. Add fresh coriander leaves.
- 36. Add a pinch of cayenne pepper.
- 37. Serve the finished soup on plates.
Nutrition per serving
- kcal: 366
- Protein: 20 g · Fett/Fat: 25 g · Carbs: 14 g