Summary

Ingredients

• 4 large bell peppers, red, yellow or orange
• 2 medium onion (s)
• 500 g chicken breast fillet (s)
• 400 ml coconut milk
• 1 liter chicken broth
• 1 piece (s) ginger (walnut-sized, approx. 5 - 20 g)
• Chilli flakes
• Olive oil for frying
• salt and pepper
• possibly turkey breast fillet (s)
• possibly potato (s)
• possibly sweet potato (s)
• possibly vegetable broth
• possibly sweet cream

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Instructions

1. Wash the peppers, cut lengthways in half and remove the seeds. Place the pepper halves on a baking sheet lined with baking paper, bake with the skin side up and bake at 200 ° C for about 15 minutes. The peppers need to be bubbling properly. After cooling, peel off the skin and cut the paprika meat into smaller pieces.
2. While the peppers are in the oven, wash the chicken breast fillets and pat dry. Cut into bite-sized pieces and fry until crispy with olive oil.
3. Peel and dice the onions and fry them in olive oil. Put the fried onions in a saucepan, add the pepper pieces and fill up with half of the broth (for the lazy among us: instant broth is more than enough).
4. Peel the ginger, grate it on a grater and add it to the saucepan as well. Puree everything with a hand blender until creamy. Top up with the second half of the broth and add the coconut milk. The amount of broth should be adjusted so that the soup stays nice and creamy. 1 liter is only a guideline, which depends very much on the size of the peppers and onions.
5. Add the chicken pieces, season with salt, pepper and chilli flakes (amount depending on your preferences). Bring to the boil briefly and then simmer on low heat for about 15 minutes (this also helps to evaporate excess liquid if you have miscalculated the amount of broth).
6. The recipe can be varied depending on your preferences and supplies. The chicken meat can easily be replaced with turkey meat. If you don`t particularly like the coconut taste, you can simply use the same amount of whipped cream instead of coconut milk. However, the soup loses a bit of its special Asian taste. If you don`t like it very spicy, you can leave out the ginger entirely.
7. For the vegetarians, the soup can be prepared with potatoes or sweet potatoes instead of meat. Instead of chicken broth, use vegetable broth accordingly. The soup also tastes very good in a vegan version (vegetable broth, coconut milk, without meat and whipped cream).
8. Of course, you can also use potatoes and meat at the same time. This will make the soup thicker and richer. In the meantime I have tried all the combinations listed - the soup always tastes very good and is well received.