Chicken Keema & Seviyan Soup (Chicken Mince & Vermicelli Soup)

       
         

          A hearty and a healthy soup which can be had anytime of the day. But it works wonders as a light dinner with some bread sticks or croutons. To be made into a Thai style, just add some lemon juice, lemongrass and kaffir lime leaves to the stock. Both ways it simply tastes yummy. Enjoy, garnished with chopped spring onion.

• 1 cup chicken mince
• 1/4 cup vermicelli, dry roasted
• 2 tbsp. green peas (fresh or frozen), opt
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 2 tbsp. sweet potato, chopped
• 1 tbsp. olive oil
• 3 cups stock / water
• salt to taste
• 1/4 tsp. pepper powder 
• pinch of red chili powder & coriander leaves to garnish (opt)

          Heat oil in a pan and saute the garlic till it changes colour. Add the onion and fry till light brown. Add the mince and pepper and saute till dry.

          Add the sweet potatoes, peas, salt, vermicelli and the stock and pressure cook for 2-3 whistles. Serve, garnished with a sprinkle of red chili powder and coriander leaves.