Summary

Ingredients

• 150 g suar snap peas (frozen)
• 1 kohlrabi
• 4 medium carrot (s)
• 2 medium onion (s)
• 1 piece (s) ginger (approx. 40 g)
• 2 teaspoons rapeseed oil
• 1 can coconut milk (400 ml)
• 400 ml vegetable stock
• 1 bag / s spice paste (Laksa paste or red curry paste)
• 250 g chicken breast fillet (s)
• 3 teaspoons, leveled flour
• 1 bunch spring onion (s)
• 1 bunch coriander greens

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Instructions

1. Let the snow peas thaw. Peel the kohlrabi and carrots and cut everything into small pieces. Peel the onions and ginger, dice the onions and grate the ginger finely.
2. Heat the oil in a pot. Briefly sweat the onions and ginger. Add the vegetables and sweat for 3 - 4 minutes. Sprinkle in the flour and sweat for a moment. Deglaze with coconut milk and the stock. Stir in the Laksa paste (or curry paste).
3. Rinse the chicken, pat dry and cut into fine strips. Add to the soup and let simmer.
4. Clean the spring onions and cut into rings. Pluck the coriander leaves from the stems. Serve the soup sprinkled with spring onions and coriander.