Chicken, Carrot And Ginger Soup - cooking recipe

Ingredients

1 lb boneless skinless chicken breasts
2 tbsp oil
9 oz carrots, peeled and cut into very fine sticks
None None 1 inch piece fresh ginger root, peeled and finely chopped
1 tbsp curry powder
1 tbsp granulated chicken bouillon
1/2 cup whipping cream
1 tbsp cornstarch, mixed with a little cold water to a smooth paste
1-2 tbsp lime juice
1 pinch sugar
None None Fresh cilantro, for garnish

Preparation

Bring 4 cups of salted water to a boil, add the chicken and cook for 30 mins. Remove the chicken from the pan and pour the stock through a sieve into a clean saucepan.
Heat 1 tbsp oil in a separate saucepan and saute the carrots and ginger for 2 mins. Sprinkle in the curry powder and pour in the stock. Bring to a boil, sprinkle in the bouillon and cook for 3 mins. Pour in the cream and bring to a boil again. Stir in the cornstarch paste and lime juice. Season with salt, black pepper and a pinch of sugar.
Heat 1 tbsp oil in a frying pan and fry the chicken until browned on both sides. Remove from the pan and cut into slices.
Ladle the soup into dishes and add the chicken. Serve garnished with cilantro.