Indian coconut curry soup

Name: Indian coconut curry soup
Total time: 35 min
Yield: 4
Ingredients: 2 chicken broth tablet; 2 tablespoon oil; 2 onion; 1 fresh ginger; 2 clove garlic; 2 medium potato; 300 gram chicken breast; 300 gram chicken fillet; 1 tablespoon garam masala; 1 tablespoon curry powder; 1 cinnamon stick; 1 eggplant; 2 meat tomato; 400 milliliters coconut milk; 200 gram frozen pea; 1 hand fresh coriander

Ingredients

2 chicken broth tablet
2 tablespoon oil
2 onion
1 fresh ginger
2 clove garlic
2 medium potato
300 gram chicken breast
300 gram chicken fillet

1 tablespoon garam masala
1 tablespoon curry powder
1 cinnamon stick
1 eggplant
2 meat tomato
400 milliliters coconut milk
200 gram frozen pea
1 hand fresh coriander

Directions

Dissolve the bouillon cubes in 1 liter of hot water. Heat the oil in a high (soup) pan and fry the onion, ginger and garlic for 3 minutes.
Fry the potatoes and chicken for a few minutes.
Stir in the garam masala and pour in the stock. Bring with the cinnamon stick to the boil and simmer for 15 minutes with the lid on the pan.
Add the eggplant, tomato and coconut milk and simmer for another 5 minutes.
Warm up the peas last.
Divide the soup over deep bowls and sprinkle with the coriander.