Carnival of the Recipes #33 - Thai style chicken soup

This week, I've gone with a soup to submit for the Carnival. It is a bit spicy, a lot yummy. Hubby and I tend to have it when the weather gets a bit cooler, or if we have a cold. You know, the whole chicken soup if you are sick deal.

Any questions about ingredients, feel free to leave a comment

Ingredients

1 tbsp oil
1 leek, sliced
1 clove garlic, chopped
1 tsp curry powder
1 tsp ground cumin
½ tsp ground coriander
500g(17 ounces) chicken thigh fillets, thinly sliced
1 litre (4 cups) water
3 chicken stock cubes, crumbled
1 stem lemon grass, halved
400ml (14 fl oz) can coconut milk
2 tsp sambal oelek
1 tsp fish sauce
1 small red capsicum (pepper), sliced
4 green shallots, chopped
juice of one lime
1 tbsp chopped fresh coriander (cilantro)

Method

Heat oil in pan, add leek and garlic, cook, stirring, until leek is soft. Stir in curry powder, cumin, and ground coriander, cook, stirring until fragrant (this is not long probably about a minute). Add chicken, cook, stirring, until chicken is lightly browned.

Stir in water, stock cubes, lemon grass, coconut milk and sambal oelek. Bring to boil, simmer, uncovered, 10 minutes. Add fish sauce and bring to boil again.

Remove and discard lemon grass. Stir capsicum, shallots, lime juice and fresh coriander into soup.

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This tends to give 2 meals for two people. Hubby and I tend to have it for dinner one night, then take in the leftovers for lunch the next day.
Can be served just by itself, or if you want, with toast to dip into it. Either way, enjoy!