Chinese cabbage – coconut – curry – soup

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 garlic clove(s), not too small
• 1 small carrot(s)
• 1 Chinese cabbage
• 2 tbsp oil
• Salt
• 700 ml chicken broth (1 jar chicken broth with the same amount of water), alternatively with instant broth or fresh
• 1 can coconut milk (400 ml)
• 1 tbsp curry powder, medium-hot, e.g. Java

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onion and garlic and dice finely. Peel the carrot and slice into thin strips. Quarter the Chinese cabbage and slice into thin strips. Heat the oil in a pan. First, sauté the onion and garlic until translucent, then add the carrots and sauté briefly. Deglaze with the chicken stock, season with salt and curry, and bring the soup to a boil. Add the chopped Chinese cabbage and simmer for about 10 minutes. Stir in the coconut milk and curry, and bring back to a boil. Season with salt and curry to taste. Since the chicken stock already contains chicken, you can add cooked, sliced ​​chicken breast to instant chicken stock. Of course, you can also use freshly cooked chicken stock with meat.