Potato Chili Soup with Chicken Tempura

For the potato chili soup with chicken tempura, peel the potatoes, carrots, onions and ginger and cut them into small pieces together with the leek.

In a large pot, heat the oil and sauté the vegetables. Pour in the stock and simmer gently until the potatoes are soft.

Then add the coconut milk and puree finely with a hand blender. Season the soup with salt and pepper to taste.

For the chicken tempura, cut the chicken fillet lengthwise into strips and thread onto skewers. Season with a little salt and curry powder and set aside.

For the tempura batter, beat the egg well with the salt. Coarsely crush the baking peas in a mortar and mix with the flour, cornflour and baking powder.

Using a whisk, mix the flour mixture with the egg and then slowly stir in the water until a smooth and not too firm lump-free dough is formed.

If the dough is too firm, stir in some more water. If the dough is too liquid, stir in some more cornstarch if necessary.

Heat the oil in a pot, dust the chicken fillet skewers with some cornflour, pull them through the batter and deep-fry them in the hot oil. Drain well on a paper towel.

Cut the young onion into fine rings, garnish the soup with them and drizzle with a few drops of chili oil.

Serve the chicken tempura skewers separately. Serve the potato chili soup with chicken tempura quickly.

Preparation Tip:

The potato-chili soup with chicken tempura is very filling. Thus, you can also enjoy it as a main course.

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