Asian vegetable soup with chicken

Ingredients for 4 servings:

• 1 bunch of spring onions
• 200 g carrot(s)
• 250 ml coconut milk
• 150 g peas, frozen
• 750 ml chicken stock
• 1 tsp curry paste, red
• 1 tsp curry paste, yellow
• 1 bunch parsley, flat
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 250 g chicken breast
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely chop the green parts of the spring onions and the white parts. Peel the carrots, slice them lengthwise into thin strips, and then cut them into strips. Heat the olive oil in a pan. Sauté the spring onions, white and green parts, and the carrots. Add the curry paste and sauté briefly while stirring. Add the stock and coconut milk, bring to a boil, and cook covered over medium heat for five minutes. Meanwhile, halve the chicken breasts lengthwise and slice thinly. Finely chop the parsley. After five minutes of cooking, add the chicken breasts and the still-frozen peas to the coconut stock and simmer over low heat for another five minutes until tender. Before serving, season the soup with soy sauce, salt, and freshly ground pepper, and add the parsley.