Summary

Ingredients

• 1 medium onion (s)
• 1 clove (s) garlic, not too small
• 1 small carrot
• 1 Chinese cabbage
• 2 tablespoons oil
• salt
• 700 ml chicken broth (1 glass chicken bouillon with the same amount water), alternatively with instant broth or fresh
• 1 can coconut milk (400 ml)
• 1 tablespoon curry powder, medium hot, e.g., Java

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Instructions

1. Peel the onion and garlic and chop finely. Peel the carrot and cut into fine strips. Quarter the Chinese cabbage and cut into fine strips.
2. Let the oil get hot in a saucepan. First sweat the onion with the garlic until translucent, then add the carrots and sweat briefly. Deglaze with the chicken stock, season with salt and curry and bring the soup to the boil. Add the cut Chinese cabbage and cook for about 10 minutes. Stir in the coconut milk and curry and bring to the boil again. Season to taste with salt and curry.
3. Since the chicken strength bouillon already contains chicken meat, a cooked chicken breast cut into strips can be added to an instant chicken broth. Of course, a freshly cooked chicken broth with meat can also be used.