This recipe comes from chef Mathijs Vrieze.
For 4 persons:
- 4 chicken legs
- 1 onion
- 2 cloves of garlic
- 1 leek
- 1 carrot
- 2 bay leaves
- 1 tablespoon peppercorns
- Pinch of (sea) salt, to taste
- 1 herb bag of fresh herbs
- 1 liter of water
- 2 tablespoons curry powder
- 2 stalks of lemongrass
- 2 potatoes
- 1 tablespoon olive oil
- 100 grams bean sprouts
- 100 grams of peanuts
- 4 tablespoons unsalted peanuts
- 200 grams smoked chicken breast
- Fresh basil, to taste
- 4 pita breads
First make a strong chicken stock. A good stock is without a doubt the best basis for a Thai curry soup. Clean the vegetables. Heat a little olive oil and sweat the coarsely chopped onion, garlic, leek and carrot for a while to bring out all the flavourings.
Add the four chicken legs and let them simmer for a while. Then add a liter of water. If the stock quickly evaporates, add a little extra water. Slowly bring the stock to a boil and skim off the foam with a large spoon. Add the crushed peppercorns and bay leaves. Let it steep gently for a few hours on the smallest burner. You should smell it, what a beautiful scent.
When the stock is almost ready, add a bunch of herbs. Add fresh herbs as late as possible so that you retain the most flavour. Peel and wash the potatoes and cut them into coarse pieces. Heat the rest of the olive oil and add the curry, lemongrass and potato. Heat briefly and slowly bring to the boil together with the potato and the sieved stock. Let the potatoes cook in the stock.
When the potatoes are cooked, use a hand blender to smooth them in the stock you use to season the soup. A natural bond is created. Cut the smoked chicken into strips, roast the peanuts, add the bean sprouts, and fill the largest soup bowls you have. Warm the soup bowls.
Bake the pita bread briefly in an oven at 200 degrees. Serve the hot soup directly over the warm garnish. A little basil on top… Add a warm pita and you’ll feel like you’re in India. You can optionally add a finely chopped pepper for more spice!