Exotic chicken soup with ginger

Ingredients for 4 servings:

• 400 g chicken breast, on bone with skin
• salt and pepper
• 3 small carrots
• 40 g ginger
• 2 tbsp oil
• 1 tbsp curry
• 100 g whipped cream
• 1 tbsp cornstarch
• 1 pinch(s) of sugar
• 1 tbsp lime juice
• coriander leaves for garnishing
• 1 liter of water (salt water)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

wonderfully light, with a hint of spiciness

Wash the chicken breast and place it in a pot with 1 liter of salted water. Bring the water to a boil and cook the meat for about 30 minutes. Peel, wash, and finely dice the carrots. Peel and finely dice the ginger. Remove the meat, pour the broth through a sieve, and collect it. Heat 1 tablespoon of oil in a pot, sauté the carrots and ginger, and sprinkle with curry powder. Add the broth, bring to a boil, and simmer for about 3 minutes. Mix the cream and starch until smooth, stir into the soup, and simmer for about 1 minute. Season to taste with salt, pepper, sugar, and lime juice. Remove the skin and bones from the meat. Heat 1 tablespoon of oil, brown the chicken in it, and slice it. Serve the chicken soup and meat on plates and garnish with cilantro, if desired. Serve with fresh bread.