Asian soup

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 red chili pepper(s), maybe a little less
• 3 tbsp soy sauce, dark
• 2 bell peppers, red
• 3 carrots
• 1 bunch of spring onions
• 1 tbsp sunflower oil or other oil
• 1 ½ liters vegetable broth
• 2 cups rice
• some salt and pepper
• some curry powder

Instructions

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

very simple and delicious

Rinse the chicken breast fillet under cold water, pat dry, and cut into thin strips. Then, for the marinade, wash, dry, deseed, and finely chop the chili peppers. In a bowl, combine 3 tablespoons of soy sauce, a little curry powder, and chili, then add the chicken strips. Cover with cling film and let stand for about 15 minutes, stirring occasionally. Meanwhile, wash the bell peppers and cut into small pieces. Peel and slice the carrots, wash the spring onions, and also slice them thinly. Cook the rice. Heat the oil in a saucepan and briefly sauté the bell peppers, carrots, and spring onions. Then add the stock, cover, and simmer for about 5 minutes. Now add the chicken breast fillet with the marinade, cover, and simmer for another 10 minutes. Finally, add the cooked rice. Season to taste with soy sauce, salt, pepper, and curry powder before serving. If you like, you can vary the vegetables or replace the chicken with turkey.