Leek, Coconut Milk and Curry Chicken Soup

Fragrant and elegant, the leek soup with coconut milk and curry chicken will warm up the winter with taste.

400 g of AIA Chicken Breast

2 potatoes

2 leeks

1 glass of coconut milk

1 teaspoon of fresh grated ginger

1 clove of garlic

1 carrot

1 tablespoon of curry

1 apple

Extra virgin olive oil

Salt

Pepper

Description

Sweet and spicy at the same time, the recipe for leek soup with coconut milk and curry chicken, is a dish with Asian flavors that meets traditional ingredients of Italian culture. Thanks to the sweetness of the leek, this preparation is perfectly balanced and pairs very well with curry chicken.

Here's how to prepare the leek soup with coconut milk and curry chicken.

Chicken Breast

Procedure

First, clean the leek and cut it into slices. In a large pan pour a drizzle of oil, add the leek and let it stew until it is soft. Peel the potatoes and cut them into cubes, then add them to the leeks. Mix well the ingredients, adjust with salt and pepper and cover with water or broth. Cut the chicken breast into chunks or strips and set it aside. In a wok pot, put a drizzle of oil, the chopped garlic, the curry and the ginger. Brown well and then add the peeled and cubed apple. Add the chicken to the mixture and brown well on all sides, then add half a glass of water.

When the potatoes in the leek soup are soft, turn off the heat and blend everything until you get a smooth and enveloping soup. Add the coconut milk to the soup and return to the stove for a few minutes to slightly reduce the cream.

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