Indonesian Rendang Style Chicken Soup

with Lime and Coriander
Low-Carb
Traditionally Rendang has the consistency of a curry, uses a rich mix of spices and almost always includes coconut milk.
Cooking time: 30 min
Cals 769 · Prot 50 · Carbs 24 · Fat 55
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Ingredients
Number of People:

Curry paste

Shallots
2 Pieces
Garlic cloves
4 Pieces
Large red chilli
2 Pieces
Ginger
30 Grams
Lemongrass paste
10 Grams
Vegetable oil
2 Tbsp
Turmeric powder
2 Grams
Black pepper
0.5 Tsp

For soup

Chicken breast
400 Grams
Carrot
2 Pieces
Green beans
250 Grams
Vegetable oil
2 Tbsp
Coconut milk
400 ML
Water
500 ML
Chicken stock cube
1 Piece
Soy sauce
20 ML
Lime leaves
0.7 Pieces
Fresh coriander
15 Grams
Lime
1 Piece
Salt
1 Tsp

Instructions

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1 Make curry paste
Peel and chop the shallots and garlic. Chop the chilli (tip: remove the seeds if you like it milder). Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Blitz the shallots, garlic, chilli, ginger, lemongrass paste, oil, turmeric and black pepper in a food processor or with a hand-held blender until smooth.
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2 Prep chicken and vegetables
Chop the chicken breast into bite-size pieces. Peel and finely chop the carrot. Trim and chop the green beans into 2 cm pieces.
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3 Cook curry paste
Heat a soup pot over a medium heat with a drizzle of vegetable oil. Once hot, add the curry paste (made in step 1) and fry for 5 min.
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4 Simmer
Add the carrots, coconut milk, measured water, crumbled chicken stock cube, soy sauce and lime leaves. Once boiling, reduce the heat to medium-low, cover with a lid, and simmer for 10 min. Meanwhile, chop the coriander roughly. Slice the lime into wedges.
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5 Add chicken
Add the chopped chicken and the green beans and simmer for 5-7 min further or until the chicken is cooked through. Season to taste with a squeeze of lime juice and a pinch of salt.
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6 Serve
 Divide the soup among bowls and garnish with any remaining lime wedges and the chopped coriander.
Tips for fussy eaters
Pick out some of the chicken pieces and serve them with boiled rice and vegetable crudites.
Pro tip
Don't rush the frying of the curry paste. Caramelizing the paste builds depth of flavour.

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