Curry Soup with Chicken Breast Fillet and Vegetables

Cut the chicken breast fillets into small slices (works especially well if it is still a bit frozen!). Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. Clean / brush the mushrooms and cut in half or, if too large, quarter them. Clean the cauliflower and broccoli and cut into florets. Peel the onion, fourth and cut into wedges. Peel and finely dice the ginger and clove of garlic. Clean, wash and finely dice the chilli pepper. Heat peanut oil (4 tbsp) in a large saucepan and fry the meat and vegetables (onion wedges, diced ginger, diced chili peppers, slices of chicken breast fillet, carrot blossoms, cauliflower florets, broccoli florets and brown cham-pignon halves) one after the other. Deglaze / pour in the chicken broth (1200 ml / 6 teaspoons in-stant), add the coconut milk (400 ml) and the peanuts (2 tbsp) and mix with red chili paste (1 tbsp), fish sauce (1 tbsp), sweet soy sauce (1 Tablespoon), lemon juice (1 tablespoon), salt (1 teaspoon) and pepper (½ teaspoon). Let everything simmer with the lid closed for approx. 15-20 minutes. Serve the soup hot and garnish with coriander leaves.