Panang Curry Soup with Chicken, Potatoes, and Lime

Name: Panang Curry Soup with Chicken, Potatoes, and Lime
Cook time: 40 min
Yield: 4 meals
Ingredients: potatoes; carrot; sweet bell pepper; garlic clove; oil; chicken breasts; salt; pinch black pepper; panang paste; coconut milk; water; lime

Embark on a journey to Asia! This hearty Panang curry soup with potatoes and chicken provides satisfying nourishment, while the warming curry comforts you on chilly days, and a touch of fresh lime brings perfect balance to the dish.

40 min

Milk-free Gluten-free

Soup:: 1 pkgpotatoes; 2 carrot; 2 sweet bell pepper; 2 garlic clove; 2 tbspoil; 1 pkgchicken breasts; 1 tspsalt; pinch black pepper; 1 pkgpanang paste; 1 pkgcoconut milk; 9 dlwater; 1 lime

Tip

Peel and dice the potatoes into cold water and place them in the refrigerator the day before. Prepping in advance makes cooking easier the next day.

1
Peel the potatoes and carrots, then cut them into cubes. Wash the bell peppers, remove the seeds, and cut them into pieces. Peel and finely chop the garlic.
2
Cut the chicken into thin strips.
3
Heat 1–2 tablespoons of oil in a pot over medium-high heat and add the chicken. Sauté while stirring constantly for approximately 4–5 minutes, then season with salt and pepper.
4
Add the carrots, bell peppers, and garlic to the pot. Sauté for 2–3 minutes. Then, stir in the Panang curry paste.
5
Pour in the coconut milk, rinse the package with a bit of water, and add it to the pot. Add 8–9 dl of water and the chopped potatoes.
6
Bring the soup to a boil, then reduce the heat and simmer on low for approximately 15–20 minutes until the potatoes are tender.
7
Wash the lime, grate a bit of the zest into the soup, and season with lime juice. If needed, add a pinch of salt to taste.
8
Serve the Panang curry soup immediately.

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Panang Curry Soup with Chicken, Potatoes, and Lime

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Nutrition values (per 100g)

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Nutrition values (per 100g)

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