Add onion and garlic to mixer bowl, chop for 3 sec/speed 9/MC on. Scrape mixer bowl down.
Add curry paste and oil, cook for 5 min/100°C or 212°F/speed 1/MC off.
Add water, stock concentrate, chicken breast and vegetables to mixer bowl, cook for 10 min/100°C or 212°F/slowest speed/MC on or until cooked.
Pour soup out into a thermal server and stir through the coconut cream and thai basil, at this stage I also added an extra 1 tsp of salt. Let it sit for 5 min before serving.
Notes
Bellini UsersUse your blunt blade for this recipe.At step 1 repeat for 1-2 seconds if required. At step 3 use speed 1 and cook for longer if necessary.