Summary

Ingredients

• 500 g chicken breast
• 1 bunch spring onion (s)
• 3 tablespoon curry paste
• 1 liter vegetable stock
• 1 can coconut milk, approx. 400 ml
• 3 tablespoon soy sauce, light
• 150 g Asian veetable mix, frozen

Print Recipe Pin Recipe

Instructions

1. Cut the spring onions into rings. Cut the chicken breast into strips or bite-sized pieces.
2. Sear the chicken sticks in a little oil in a saucepan and season with salt and pepper. Before the chicken is completely white, add the spring onions and curry paste and mix well. After a few minutes fry, deglaze with the coconut milk and vegetable stock. Then add the soy sauce. Bring to the boil and add the frozen vegetables.
3. After about 5 minutes the vegetables should be soft and the soup can be served.