This recipe has been refined over a long period of time. Very tasty if you like a bit of spiciness. The spiciness itself is variable due to the proportion of chili paste. Use a 2.5 - 3 liter pot !!!
Chop the garlic and ginger very small, the carrots and peppers. Cut the chicken breast into small pieces (approx. 2 cm), add a little salt and pepper. Clean the leek, halve lengthways, wash and cut into narrow strips. Squeeze the lime. Put the chicken and vegetable stock in a large coffee pot and pour boiling water over it. Add lime juice. Reheat 1 liter of water in the kettle. Open the can of coconut milk.
Sauté the garlic and ginger in the oil over medium heat. The garlic shouldn`t get dark. Add chili paste and stir well. Lumps are formed. Increase the power of the hotplate to approx. 3/4. If necessary, add 1 or 2 tablespoons of oil. Add diced chicken breast and fry well on all sides, stirring occasionally. Add the contents of the coffee pot and bring to the boil. Then add the carrots, put the lid on the saucepan and simmer over medium heat for about 10 minutes.
Add the leek and bring to the boil briefly. Add the coconut milk and stir well until nothing lumps. Now add the pepper pieces and the coriander spice. Add water from the kettle until the pot is almost full. Set the hotplate to low power. Put the lid on and let it stand for about 20 minutes over a low heat. Add the freshly chopped coriander before serving. If necessary, season with a little chicken stock or salt, depending on your taste.
Lightly bound version:
Peel 1 large sweet potato and 2 large carrots, cut into thumb-sized pieces and cook together for approx. 15 minutes. Pour off the pot and puree the contents. This puree is then added to the soup before the water from the kettle is added.
Annotation:
Don`t be afraid of the garlic. It is not dominant because of the early sweating!
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