Summary

Ingredients

• 200 g pak choi
• 0.5 ½ bunch spring onion (s)
• 1 red pepper (s)
• 1 clove garlic
• 1 teaspoon oil, neutral
• 200 ml coconut milk
• 400 ml vegetable stock
• 2 teaspoons lime juice
• 200 g chicken fillet (s)
• 1 teaspoon garam masala
• salt
• Cayenne pepper
• coriander

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Instructions

1. Clean the pak choi, removing the stalk. Cut the leaf green and white stems separately into strips approx. 1 cm wide. Clean the spring onions and cut into rings. Clean, core and dice the pepper. Peel and chop the garlic.
2. Sweat the pak choi stalks, spring onions, bell pepper and garlic in hot oil in a saucepan for about 2 minutes. Deglaze with coconut milk and stock. Season with salt and cayenne pepper and bring to the boil. Cover and cook for 10 minutes. Add pak choi leaves and cook for another 3 - 5 minutes.
3. In the meantime, wash the chicken fillet and pat dry. Cut diagonally into narrow strips and season with garam masala, salt and cayenne pepper. Fry for approx. 6 - 8 minutes, turning.
4. Season the soup with lime juice, coriander and, if necessary, again with salt and cayenne pepper. Place the chicken strips on the soup, serve.