Summary

Ingredients

• 600 g chicken breast fillet (s)
• 2 tablespoon soy sauce
• 1 large carrot
• 1 bunch spring onion (s)
• 180 g suar snap peas
• 200 g shiitake mushroom (s) or champinons
• ginger
• 2 cloves garlic)
• 2 tablespoon sesame oil
• 600 ml chicken broth, or vegetable broth
• 1 can coconut milk, 400 ml
• salt and pepper

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Instructions

1. Rinse the fillets with cold water, pat dry and drizzle with soy sauce. Peel the carrot and cut it diagonally into narrow slices. Clean and wash the spring onions and cut into 4 cm long pieces. Wash and clean the sugar snap peas, cut in half at an angle if necessary. Clean the mushrooms, remove the stems and cut the hats into strips. Peel the ginger, peel off the garlic, finely chop both.
2. Heat the oil in a large saucepan and briefly fry the ginger and garlic in it. Top up with the stock and coconut milk, bring to the boil briefly. Add the chicken breast fillets and spring onions. Let everything simmer over a low heat for 15 minutes. After 10 minutes add the carrots, mushrooms and sugar snap peas and cook with them. Season the soup with salt and pepper and serve.
3. A little tip: To give the dish a bit of spiciness, add a pinch of chili powder.