I have had steak and prawns which I often see on menus but never chicken and prawns, and decided to try this and use some leftover home made soup that I had. I have put a few vegetables in it also so that I just had to add boiled potatoes (or rice) to go with it.
You MAY need more flour as the soup I used was very thick.
Ingredients 750 g chicken thighs
½ brown onion, chopped
1 clove garlic, crushed
Bit less than ¼ cup flour
1½ cups stock ( I used home made)
About 4 tbsp tomato puree
1 tsp lemon juice
¼ tsp thyme
¼ cup celery, sliced
¼ cup spring onions (reserve some for garnish)
½ red capsicum
½ green capsicum
Potatoes for boiling - to accompany
Cut the chicken thighs into bite sized pieces.
Heat some oil in a large wok and cook the chicken for about 10 minutes.
Take out of the frypan and add the onion and garlic.
Cook this until the onions are transparent, and then stir in the flour and cook for a minute or two.
Mix in the stock and tomato paste and stir.
Add the reserved chicken pieces, salt and pepper (this recipe DOES need some salt unless you are using bought stock which already has a lot of salt added), lemon juice and thyme.
Cover the wok and cook on a low heat for about 35 minutes or until the meat is done, checking it continually as you will probably have to add more soup.
Add the chopped capsicums, celery and spring onions and simmer for another 10 - 15 minutes.
Add the prawns and cook for about 5 minutes at the most - do not overcook or they will become tough.
I microwaved a large potato, cut it into quarters, and served the chicken and prawns around and on these so that the gravy was soaked up by the potato.