Balinese Chicken and Vegetable Soup by ThermyGuru. A Thermomix <sup>®</sup> recipe in the category Soups on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Balinese Chicken and Vegetable Soup

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Ingredients

4 portion(s)

Balinese Chicken and Vegetable Curry Soup

1 tbsp balinese curry paste, (refer everyday cooking for Thermomix families cookbook)
500 g chicken thigh, cut into pieces
2 spring onions
4 sprig flat-leaf parsley
2 sprig coriander
1-2 clove garlic, peeled
1 cm ginger, peeled
1.5 tbsp coconut oil
1 tbsp Vegetable stock paste, (refer basic cookbook)
500 g water
1 can coconut milk, (400 ml)
1 tbsp balinese curry paste, (refer everyday cooking for Thermomix families cookbook)
1 carrot, cut into pieces
1 stalk Celery, sliced
200 g cabbage, sliced into thick strips
1 bunch bok choy, sliced into thick strips
50 g button mushrooms, cut into quarters
1 bunch broccolini, thickly sliced
20-50 g raw cashews

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6

50min

Preparation 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Cooking Steam cooking Steam cooking with Varoma All-in-one cooking with Varoma Low budget Quick Dinner Lunch Main course Winter

Recipe's preparation

Marinate chicken

Place chicken into a glass bowl and coat with curry paste. Cover and marinate over night or for a minimum of 3 hours.

Make the soup

Place into the bowl spring onions, parsley, coriander, garlic cloves and ginger.

Insert lid and MC and chop for 5 secs on speed 5.

Scrape down sides of bowl and add coconut oil.

Return lid and MC and saute for 1min 30 secs, 100 degrees on speed 1.

Place into the bowl vegetable stock paste, water, coconut milk and curry paste.

Insert lid onto bowl.

Place the marinated chicken onto the Varoma Tray and remaining vegetables into the Varoma Dish. Place Varoma into position ensuring that there is a hole in the middle of the vegetables for the steam to reach the chicken.

Cook for 20 mins, Varoma, speed 1.

Check if the chicken is cooked - depending on the size of the chicken pieces it may need another 10 mins, Varoma, speed 1.

Once cooked, place the chicken and the vegetables into a Thermoserver to keep warm.

Add cashews to the bowl and blend for 1 min 30 secs, slowly increasing from speed 5-9.

Add soup to the Thermoserver and rest until ready to serve.

Garnish with greek yoghurt, coriander, sliced shallots and fresh chilli.

Accessories you need

Varoma
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Spatula TM5/TM6
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Tip

Increase the curry paste in the soup if you'd like a punchier curry flavour.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.