Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic
• 2 chicken breasts
• 5 carrot (s)
• 1 leek
• 1 bulb ginger, thick
• 1 can coconut milk
• 2 cubes vegetable stock, to taste
• Sugar snap peas and / or cauliflower
• Curry powder
• 1 chilli pepper (s), to taste
• Chilli powder
• Paprika powder, noble sweet
• pepper

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Instructions

1. Fry the onion with the chopped chicken. Fry the chopped carrots and leek briefly, then deglaze with vegetable stock (approx. 1 liter). Add the coconut milk and then rub the ginger into the soup (I still throw in the end of the tuber). Press in the garlic, cut the chili peppers only lengthways and throw in, pepper. Season with curry, paprika and chilli to taste. If you add sugar snap peas that only throw in 10 minutes before the end, they still have to be crisp.
2. I prefer to eat rice with the soup.