Summary

Ingredients

For the soup:

• 3 tbsp sunflower oil
• 2 small onions, finely diced
• 1 thumb-sized piece of ginger, peeled and finely diced
• 6-8 chili rings, red
• 1.5 teaspoons of curry powder
• 800 g carrots, diced
• 2 apples, diced with skin
• 1 teaspoon salt
• 800 ml of chicken broth
• 250 ml coconut milk
• salt, chilli, maple syrup to taste
• 1 bunch of parsley, plus a few sprigs of coriander, finely chopped
• 4 tbsp roasted and salted peanuts

For the pulled chicken:

• 3 tbsp sunflower oil
• 1 double chicken breast fillet (400-500 g)
• salt

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Instructions

1. For the soup, heat the oil in a large saucepan and sauté the onion cubes, the ginger cubes and the chili rings until translucent. After about eight to ten minutes, the onions have developed a fine sweetness that can now be used for the soup. Add the curry powder, sweat briefly and mix everything together. Add carrot and apple cubes, sauté for a few minutes, add salt and deglaze with the chicken stock.
2. Cover the vegetables and cook over a low to medium heat for about 15-20 minutes until the carrots are tender. Pour in the coconut milk just before the end of the cooking time and simmer for two to three minutes.
3. While the vegetables are cooking until they are soft, the plucked chicken can be prepared: To do this, divide the double chicken breast fillet once in the middle into two fillets and cut them into slices that are not too thin. Heat the oil in a large pan. Sear the chicken breast slices over medium to high heat once briefly (only about 30-60 seconds) until crispy, then reduce the heat and let the fillet pieces simmer for about ten to twelve minutes, turning in between.
4. The low temperature (about level 3-4 at 9 in total) is important because the chicken remains particularly juicy and tender and can then be easily plucked. Take the meat out of the pan and carefully pluck it with a fork or your hands - if necessary, let it cool slightly beforehand.
5. Puree the soup finely, season with salt and chilli and, if necessary, a little maple syrup and serve with finely chopped herbs, roasted peanuts and the plucked chicken fillet.