Sweet and sour chicken soup

Ingredients

• 350 g Chicken breasts, cut into small pieces
• 4 pcs Tomatoes, pureed in food processor
• 150 g Spring onions, chopped
• 1 tbsp Red curry paste
• 500 g Chicken stock, low-sodium
• 60 ml Pineapple juice
• 1 pinch Salt, fresh ground
• 1 pinch Back pepper, fresh ground

Method

1. Bring the stock to a boil in a large pan.
2. Add the chicken, reduce the heat slightly, then simmer for 15 minutes or until the chicken is cooked.
3. Remove chicken with a slotted spoon, then set aside.
4. Stir in the curry paste into the stock until it dissolves,.
5. Throw in the spring onions and tomatoes, then simmer for 5–8 minutes.
6. Return the chicken to the pan.
7. Add pineapple juice, taste, and season accordingly with salt and black pepper.
8. Top with a little more stock if needed.
9. Serve it hot.