Coconut soup

Ingredients for 2 servings:

• 250 g carrot(s)
• 250 g potatoes
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp oil
• 400 ml vegetable stock
• 200 ml coconut milk
• 240 g chicken breast fillet(s)
• 80 g sugar snap peas
• 1 chili pepper(s), dried
• 1 tsp lemon juice
• Parsley
• salt and pepper
• Ginger

Instructions

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

Peel the carrots and potatoes and cut into 1.5 cm cubes, finely dice the onion. Sauté everything in oil with a crushed garlic clove. Season with salt and pepper. Deglaze with vegetable stock and coconut milk and bring to a boil. Add the chicken breast fillet, cover, and cook over medium heat for about 12 minutes. Clean and halve the snow peas. Remove the chicken breast and let it rest briefly. Add the snow peas to the soup and crumble the chili pepper into the soup. Cook for about 2-3 minutes. Slice the meat, return it to the soup, and reheat. Season with salt, pepper, ginger, and lemon juice. Add the parsley and serve.