Summary

Ingredients

• 1 bunch spring onion (s)
• 200 g carrot (s)
• 250 ml coconut milk
• 150 g peas, frozen
• 750 ml chicken stock
• 1 teaspoon curry paste, red
• 1 teaspoon curry paste, yellow
• 1 bunch parsley, smooth
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 250 g chicken breasts
• Salt and pepper from the mill

Print Recipe Pin Recipe

Instructions

1. Cut the green of the spring onions into fine rolls, chop the white. Peel the carrots, thinly slice lengthways and cut them into strips.
2. Heat the olive oil in a pan. Sauté the spring onions, white and greens and the carrots. Add the curry paste and sauté briefly while stirring. Pour in the bouillon and coconut milk, bring to the boil and cook everything covered over a medium heat for five minutes.
3. In the meantime, halve the chicken breast lengthways and cut into thin slices. Finely chop the parsley.
4. After five minutes of cooking, add the chicken breasts and the frozen peas to the coconut stock and let simmer for another five minutes over a low heat.
5. Before serving, season the soup with soy sauce, salt and freshly ground pepper and add the parsley.