Hearty Curried Chicken Soup
Thermomix recipe: Hearty Curried Chicken Soup. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 75 g onion, quartered
- 1 garlic clove
- 10 g olive oil (or butter)
- 150 g carrots, roughly chopped
- 450 g chicken breast, cut into 2-3 pieces
- 600 g water
- 1 tsp curry powder
- 20 g vegetable stock paste (or 2 stock cubes)
- Black pepper, to taste
- 100 g frozen corn
- 150 g zucchini, diced (optional)
- 100 g risoni pasta (optional)
- Crusty bread, for serving (optional)
Instructions
- Place the onion (75 g) and garlic clove (1) into the mixing bowl. Chop 3 sec/Speed 5. Scrape down the sides of the bowl with the spatula.
- Add olive oil (10 g) to the mixing bowl. Sauté 3 min/120°C/Speed 1. This helps to soften the aromatics.
- Add the roughly chopped carrots (150 g) to the mixing bowl. Chop 2 sec/Speed 5. Scrape down the sides of the bowl.
- Add the chicken breast (450 g), water (600 g), curry powder (1 tsp), vegetable stock paste (20 g), and black pepper (to taste) to the mixing bowl. Place the simmering basket on top of the lid instead of the measuring cup to allow for evaporation and prevent splatter.
- Cook 15 min/100°C/Reverse/Speed 1. The chicken will begin to shred as it cooks. After 8 minutes, pause the machine, scrape down the sides and bottom of the bowl, and check the consistency. Adjust liquid if needed.
- Add the frozen corn (100 g), diced zucchini (150 g, if using), and risoni pasta (100 g, if using) to the mixing bowl. Continue to cook 5 min/100°C/Reverse/Speed 1.
- Check if the chicken is sufficiently shredded. If not, cook for an additional 10 sec/Reverse/Speed 4 to further shred the chicken.
- To ensure even distribution and prevent sticking, cook for a final 1 min/90°C/Reverse/Speed 1.5.
- Serve the hearty curried chicken soup immediately with crusty bread, if desired.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.