Asian chicken soup

Ingredients for 4 servings:

• 1 jar poultry stock (goose stock)
• 1 jar Game stock
• 1 jar mung bean sprouts
• 1 can coconut milk
• 400 g chicken fillet(s) (inner fillets)
• 2 bell peppers, red
• 2 shallots
• 2 garlic cloves
• 400 g mushrooms
• Ginger
• coriander
• curry powder
• chili powder
• salt and pepper
• turmeric
• Paprika powder, sweet
• e.g. olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Slowly heat the stock in a pan. Meanwhile, cut the inner fillets into bite-sized pieces and marinate them in a little olive oil with salt, pepper, curry powder, paprika, and chili, then set aside. Finely chop the bell pepper and ginger. Finely chop the onions and garlic, sauté them in a pan with oil, add the meat, and heat on low heat. In a bowl, whisk the coconut milk until creamy, then mix well with the spices and season to taste. Add enough curry powder for color (you can also use Chinese spice). Add the seasoned coconut milk to the stock and stir in. Add the vegetables, mango bean sprouts, and mushrooms to the meat and fry on high heat until most of the water has evaporated. Then add the vegetables and meat to the stock, stir through, and bring everything back to a boil. Season again to taste.