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Ingredients for 4 people
- 500 ml chicken stock
- 100 g chicken thigh filet
- 1 pomodori tomato
- 30 g bean sprout
- 1 spring onion
- 1/2 carrot
- 1 tbsp red curry paste
- 25 g corn
- hand of coriander
- 1 tbsp red curry paste
- pinch of black pepper
Instructions
- Preheat the oven at 180 degrees.
- Heat the chicken stock.
- Mix the chicken thigh filet with sunflower oil and black pepper, grill this for 15 minutes in the oven, cool it down and cut it into thin strips.
- Chop the coriander fine, the tomato in cubes, carrot and celery in strips and the spring onion in thin rings.
- Add the carrot, celery and the red curry paste into the chicken stock and boil it shortly.
- Add the tomato, chicken strips, bean sprout, corn and spring onion into the chicken stock and keep it boil for another short time.
- Garnish with coriander.