This lovely spicy chicken soup is Thai- influenced and is great on any given evening, shared among friends and family. Preparing the meal was simple and required no excessive oils or clean up. I cooked the soup and the chicken in different Flavorstone cookware pans, the chicken was grilled on the Flavorstone grill pan while I prepared the soup in the Flavorstone 16cm pot.
First I grilled the chicken fillets in the grill pan with some olive oil for a crispy texture. Even though the grill pan is completely non stick the couple drops of oil ensured the chicken fillets cooked evenly on a nice grilling surface.
The soup cooked beautifully without any burning or over heating. After the ingredients were boiled, I used the hand held Thunder Stick Pro which came with the Flavorstone Cookware set to turn the chunky soup into a smooth liquid. Overall preparation was quick and simple and clean up was a breeze. To learn more about cooking quickly and efficiently with quality cookware click here.
Thai Style Soup with Chicken and Potatoes
1 onion, peeled and chopped
1 garlic clove
2 tablespoons olive oil for frying
600 g carrots, peeled and cut into pieces
2 tablespoons grated ginger
½ teaspoon cumin
2 teaspoons curry powder
1 liter chicken or vegetable stock
Salt and pepper to taste
Fry onions and garlic in a pan for a few minutes. Add the ginger, carrots, curry and cumin and stir. Add the stock and simmer for 15 minutes or until carrots are tender. Blend the soup together using the Thunder Stick Pro. After soup reaches a smooth texture season with salt and pepper. Add the grilled chicken breasts and chopped up boiled potatoes if desired and top with yogurt and fresh coriander.
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