Chicken Curry Soup

• 1 onion peeled and halved
• 3 chicken breasts about 400g
• 1 bay leaf
• 3/8 inch fresh root ginger piece, peeled and thinly sliced
• 1/2 stalk lemon grass crushed flat
• 5 black peppercorns
• 1 red chilli small, deseeded and chopped
• 4 1/4 cups white cabbage cut into strips
• 1 tablespoon curry powder
• 2 red peppers deseeded and cut into strips
• 1 9/16 cups bamboo shoots
• 1 3/4 ounces bean sprouts
• 15/16 cup fresh coriander 4 sprigs set aside for garnish, remainder finely chopped

1. Heat a skillet and add the onion halves cut-side down. Sear until dark brown.
2. In a saucepan, bring the chicken and 6 1/2 cups of water to a boil. Add the bay leaf, ginger, lemon grass, peppercorns, chili and onion halves. Season with salt and simmer over a medium heat for 35 mins.
3. Remove the chicken with a slotted spoon and cut into cubes. Strain the stock through a fine sieve into a clean saucepan. Add the cabbage and curry powder and simmer for 5 mins. Add the peppers and bamboo shoots and simmer for 5 mins. Add the bean sprouts, chicken and cilantro and bring to a boil again.
4. Ladle into bowls and garnish with cilantro.

onion, chicken breasts about, bay leaf, ginger piece, flat, black peppercorns, red chilli, white cabbage, curry powder, red peppers, bamboo shoots, bean sprouts, fresh coriander

Taken from www.yummly.com/recipe/Chicken-Curry-Soup-1411555 (may not work)