Summary

Ingredients

• 2 large sweet potatoes
• 4 medium potato (s)
• 2 onions)
• 1 stalk (s) lemongrass
• 2 cloves garlic)
• 1 carrot (s)
• some ginger, fresher
• 1 small chilli pepper (s)
• 2 cups cream
• 2 cans coconut milk
• 300 ml vegetable stock
• 1 red pepper (s)
• some soy sauce
• 1 chicken breast, cut into 2 cm thick cubes
• honey
• sesame
• butter
• salt and pepper
• nutmeg

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Instructions

1. Plate the lemongrass with the back of a knife and sauté with the finely chopped garlic and diced onion in a little butter. Wash, peel and dice the carrots, sweet potatoes and potatoes, add to the onions and cook over a low heat for at least 10 minutes. Salt, pepper and season with a little nutmeg. Add the broth and cook through.
2. Salt and pepper the diced chicken and marinate with soy sauce. Dice the peppers into 2 cm pieces and skewer with the marinated chicken on a kebab skewer. Fry on all sides in a little oil in a pan. Keep warm in the oven at 70 ° C.
3. Thoroughly puree the soup. Add the coconut milk and the finely chopped chilli pepper. If you like it spicier, you can add more chilli. Refine with soy sauce.
4. I like to serve the soup in soup bowls. Put the chicken skewer on top, which I cover with honey just before serving and sprinkle with sesame seeds.