Ingredients
RICE CURRY SOUP
- 1 stick cinnamon stick
- 3 pods Cardamoms
- 5 g Corriander Seeds
- 5 g cummin seeds
- 5 g turmeric powder
- 8 leaves curry leaf
- 1 leaf bay leaf
- 2 small pieces fresh chilli
- 4 cloves garlic
- 1 --- brown onion
- 120 g chicken (cubed)
- 3 tbsp stock, EDC
- 1 litre water
- 20 g plain flour
- 40 g melted butter
- 200 g white rice
- 240 g coconut cream
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Simmering basket
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I'm cooking this todayRecipe's preparation
Break cinnamon stick in three, place in TM bowl along with the cardamond pods, corriander seeds, cummin seeds, tumeric powder and dry roast for 5mins/Varoma/Speed 2
Blitz for 2min/speed 10 scrape sides of bowl.
Add the curry leaves, bay leaf, chilli, garlic, onion to the spices and chop for 30 secs/speed 6 scrape sides of bowl.
Add Chicken and stock and cook for 3mins/Varoma/speed 1
Add water and rice and cook for 20min/100degrees/
"Counter-clockwise operation" /speed 2, place the basket on the lid to stop the soup from splatteringMix melted butter and flour together and pour into the bowl
Add the coconut cream cook 5min/100 degrees/
"Counter-clockwise operation" /speed 2, place the basket on the lid to stop the soup from splatteringPour into Thermoserver and enjoy
RICE CURRY SOUP
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Thermomix Model
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Recipe is created forTM 31
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.
Comments
Lovely soup but too salty for my family's taste. Will make again and adjust stock to 1-2 tbls.
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