Directions:
- Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
- Increase the heat slightly and add the leeks and potatoes.
- Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
- Stir the chicken and cook until it browns in patches.
- Now add the peppers and the stock.
- Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
- Taste and adjust the seasoning before serving.
- Sprinkle over some coriander.
- You may also like to add a bit of lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 795.44 Kcal (3330 kJ) | ||
| Calories from fat | 268.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.81g | 46% | |
|---|---|---|---|
| Cholesterol | 31.4mg | 10% | |
| Sodium | 1583.31mg | 66% | |
| Potassium | 1231.83mg | 26% | |
| Total Carbs | 112.09g | 37% | |
| Sugars | 58.29g | 233% | |
| Dietary Fiber | 9.56g | 38% | |
| Protein | 17.16g | 34% | |
| Vitamin C | 176.4mg | 294% | |
| Vitamin A | 1mg | 33% | |
| Iron | 33.9mg | 188% | |
| Calcium | 138.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 89.05 Kcal (373 kJ) | ||
| Calories from fat | 30.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 46% | |
|---|---|---|---|
| Cholesterol | 3.52mg | 10% | |
| Sodium | 177.24mg | 66% | |
| Potassium | 137.9mg | 26% | |
| Total Carbs | 12.55g | 37% | |
| Sugars | 6.53g | 233% | |
| Dietary Fiber | 1.07g | 38% | |
| Protein | 1.92g | 34% | |
| Vitamin C | 19.7mg | 294% | |
| Vitamin A | 0.1mg | 33% | |
| Iron | 3.8mg | 188% | |
| Calcium | 15.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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