Peel and dice the kohlrabi, carrots, onions, celery and persilia. Peel and finely dice the ginger. Clean, wash and finely dice the chilli pepper. Peel the carrots (400 g) with the vegetable peeler and scrape with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade. Heat the butter (2 tbsp) in a large saucepan and fry the vegetables (diced carrots, diced onions, diced celery, diced parsley, diced kohlrabi, diced ginger and diced chili) vigorously. Deglaze / pour on the vegetable stock (1 liter / 4 teaspoons instant) and coconut milk (1 liter). Add the two laksa pastes / stir in, add the Maggi herb and the scraped carrots and cook / simmer for about 15 minutes. Remove the scraped carrots after approx. 8 minutes and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick). Remove the Maggi herb and finely puree the soup with the hand blender. Cut the chicken breast fillet into small slices / strips and fry in a pan with peanut oil (2 tbsp). Add the fried chicken breast fillet strips and the carrot blossoms to the soup, heat briefly and serve.