Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 ½ liter chicken broth
• 2 small chilli pepper (s), from the glass
• 2 carrot (s)
• 100 g suar snap peas
• 1 piece (s) ginger root
• 1 red pepper (s)
• 1 bunch spring onion (s)
• 1 teaspoon, leveled salt
• 200 ml coconut milk
• 1 bunch coriander

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Instructions

1. Cut the chicken breast fillet into very small pieces. Cut or grate the carrots into small sticks. Cut the snow peas into strips. Peel and grate the ginger. Cut the peppers into small strips.
2. Cut the spring onions into small rings.
3. Then bring the chicken broth to the boil and cook the chicken cubes with one or two chilli peppers, depending on the heat, for about 10 minutes. Then add the carrots, sugar snap peas, grated ginger, bell pepper and spring onions and simmer gently for another 10 minutes. If necessary, season with salt. Now add the coconut milk and mix everything together.
4. Season the soup with the chopped coriander before serving.
5. Can be served well with a little rice.