Chicken Curry Soup - cooking recipe

Ingredients

1 None onion, peeled and halved
3 None chicken breasts (about 400g)
1 None bay leaf
1 cm piece fresh root ginger, peeled and thinly sliced
1/2 stalk lemon grass, crushed flat
5 None black peppercorns
1 None small red chilli, deseeded and chopped
300 g white cabbage, cut into strips
1 tbsp curry powder
2 None red peppers, deseeded and cut into strips
225 g can bamboo shoots
50 g bean sprouts
15 g fresh coriander, 4 sprigs set aside for garnish, remainder finely chopped

Preparation

Heat a skillet and add the onion halves cut-side down. Sear until dark brown.
In a saucepan, bring the chicken and 6 1/2 cups of water to a boil. Add the bay leaf, ginger, lemon grass, peppercorns, chili and onion halves. Season with salt and simmer over a medium heat for 35 mins.
Remove the chicken with a slotted spoon and cut into cubes. Strain the stock through a fine sieve into a clean saucepan. Add the cabbage and curry powder and simmer for 5 mins. Add the peppers and bamboo shoots and simmer for 5 mins. Add the bean sprouts, chicken and cilantro and bring to a boil again.
Ladle into bowls and garnish with cilantro.