Chicken and coconut soup with spinach

Ingredients for 4 servings:

• 300 g chicken breast fillet(s)
• 4 shallots, diced
• 1 chili pepper(s), red
• 1 lime(s), untreated
• 1 garlic clove(s), finely diced
• 150 g leaf spinach or chard, fresh
• 1 tbsp oil
• 1 can coconut milk (400 ml), unsweetened
• 1 tbsp curry paste as desired
• ½ liter chicken broth
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the chicken breast fillet and cut into small cubes (approx. 1cm in size). Deseed, wash, and very finely dice the chili pepper. Peel the garlic and finely dice or press it. Wash the lime in hot water, dry it, and finely grate the zest. Juice the lime. Trim and drain the spinach or chard. Heat the oil in a wok. Stir-fry the garlic, chili, shallots, and lime zest for about 1 minute. Stir the canned coconut milk thoroughly and add half to the wok. Add the curry paste. Mix everything together and simmer for about 3 minutes. Add the chicken breast cubes to the wok and let it cook until cooked. Pour in the remaining coconut milk and chicken stock. Bring everything to a boil, stirring once. Add the spinach or chard and mix in. Let everything cook for about 2 more minutes. Season the soup with lime juice and salt, if desired. This recipe can also be served as a main course by increasing the solids and serving it with rice. Note: “real” Thai curry pastes: yellow = mild, green = spicy, red = to be enjoyed with caution! This dish will make you want an air conditioner when eaten. It’s also recommended as a home remedy for cold symptoms (it burns everything out)!