Pakchoi coconut soup with chicken strips

Ingredients for 2 servings:

• 200 g pak choi
• ½ bunch of spring onions
• 1 bell pepper(s), red
• 1 garlic clove(s)
• 1 tsp oil, neutral
• 200 ml coconut milk
• 400 ml vegetable stock
• 2 tsp lime juice
• 200 g chicken fillet(s)
• 1 tsp garam masala
• Salt
• Cayenne pepper
• coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Clean the pak choi, removing the stalk. Separately cut the green leaves and white stems into approximately 1 cm wide strips. Clean the spring onions and slice them into rings. Clean, deseed, and dice the bell pepper. Peel and chop the garlic. Sauté the pak choi stalks, spring onions, bell pepper, and garlic in hot oil in a pot for about 2 minutes. Deglaze with coconut milk and stock. Season with salt and cayenne pepper and bring to a boil. Cover and cook for another 10 minutes. Add the pak choi leaves and cook for another 3-5 minutes. Meanwhile, wash the chicken fillet and pat dry. Cut crosswise into thin strips and season with garam masala, salt, and cayenne pepper. Fry for about 6-8 minutes, stirring occasionally. Season the soup with lime juice, coriander, and more salt and cayenne pepper to taste. Arrange chicken strips on the soup and serve.