Coconut soup with vegetables and chicken

Ingredients for 4 servings:

• 150 g sugar snap peas (frozen)
• 1 kohlrabi
• 4 m.-sized carrot(s)
• 2 m.-sized onion(s)
• 1 piece(s) ginger (approx. 40 g)
• 2 tsp rapeseed oil
• 1 can coconut milk (400 ml)
• 400 ml vegetable stock
• 1 bag of spice paste (laksa paste or red curry paste)
• 250 g chicken breast fillet(s)
• 3 tsp, leveled flour
• 1 bunch of spring onions
• 1 bunch of coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Asian, spicy, suitable for diabetics

Thaw the snow peas. Peel the kohlrabi and carrots and chop everything finely. Peel the onions and ginger, dice the onions, and finely grate the ginger. Heat the oil in a pan. Briefly sauté the onions and ginger. Add the vegetables and sauté for 3-4 minutes. Sprinkle in the flour and sauté briefly. Deglaze with the coconut milk and stock. Stir in the laksa paste (or curry paste). Rinse the chicken, pat dry, and cut into fine strips. Add to the soup and simmer until cooked through. Trim the spring onions and slice into rings. Pluck the coriander leaves from the stems. Serve the soup sprinkled with spring onions and coriander.