Asian chicken pot

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 2 tbsp soy sauce
• 1 large carrot(s)
• 1 bunch of spring onions
• 180 g sugar snap peas
• 200 g shiitake mushroom(s) or button mushrooms
• e.g. ginger
• 2 garlic cloves
• 2 tbsp sesame oil
• 600 ml chicken broth or vegetable broth
• 1 can coconut milk, 400 ml
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Low-carb, light indulgence. Deliciously exotic with coconut milk and sesame oil.

Rinse the fillets with cold water, pat dry, and drizzle with soy sauce. Peel the carrot and cut diagonally into thin slices. Trim and wash the spring onions and cut into 4 cm pieces. Wash and trim the snow peas, halving them diagonally if desired. Trim the mushrooms, remove the stems, and cut the caps into strips. Peel the ginger and garlic, and finely chop both. Heat the oil in a large pot and briefly fry the ginger and garlic. Add the stock and coconut milk and bring to a boil. Add the chicken breast fillets and spring onions. Simmer everything over low heat for 15 minutes. After 10 minutes, add the carrot, mushrooms, and snow peas and cook until cooked through. Season the soup with salt and pepper and serve. A little tip: To add a little extra spice, add a subtle pinch of chili powder.