Wash the potatoes, peel them, cut in half lengthways, halve the halves lengthways and quarter them crossways.
Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw. Wash a green chilli and chop with or grains.
Heat the sunflower oil in a 2 liter saucepan, add the potato and ginger pieces and fry them. Deglaze with the coconut water and bring to a simmer. Add the chicken stock and chilli and simmer for 10 minutes.
In the meantime, wash a carrot, cap the lower end, peel it and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the red peppers and cut diagonally into pieces approx. 5 mm wide. Leave the grains, discard the stem.
Add the carrot and pepper slices to the broth and simmer for another 10 minutes.
Cut the eggplant the size of a table tennis ball on a stick and quarter it lengthways. Wash the snow peas, cut off both ends and pull off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Cap the garlic cloves at both ends and squeeze them.
Add the aubergines, snow peas and garlic and simmer for 3 minutes.
Remove the soup from the heat, season to taste, distribute on the serving bowls, garnish and serve warm.