GEVULDE KERRIE SOEP / LOADED CURRY SOUP

2 liter kippenbouillon (chicken stock)
3 eetlepels kerriepoeder (curry powder)
3 eetlepels bloem (cake flour)
2 eetlepel olie (oil)
3 eetlepels gember siroop (ginger syrup)
1 ui gesnipperd (onion, chopped)
4 knoflook teentjes klein gesneden (garlic cloves, finely chopped)
1 zak Chinese wok groente (bag of Chinese wok vegetables)
1 doos champignon in plakjes (box mushroom, sliced)
1 ons taugé (28 g bean sprouts)
1 pond kipfilet in stukjes (453 g chicken breast, cut into pieces)
300 g gehakt balletjes (meatballs)
250 ml kokosroom (coconut cream)
pepper naar smaak (pepper to taste)

Warm de olie.
Bak de knoflook en ui.
Voeg de bloem en kerrie toe en bak dit even.
Voeg de warme kippenbouillon toe.
Meng dit heel goed.
Voeg alle groente en kipfilet en gehakt toe en laat dit koken tot het vlees gaar is.
Voeg de kokosroom toe eventueel peper.
Meng dit goed.

Heat the oil in a frying pan on the stovetop, add the garlic and onion and fry.
Add the flour and curry to the onion mixture and fry briefly.
Add the warm chicken stock and mix until well combined.
Add all the vegetables, chicken breast and meatballs and let it simmer until the meat is cooked.
Add the coconut cream and pepper to taste.
Mix this well and serve.

Recipe and photo: Annet Geelhoed