Spicy chicken and leek soup

Ingredients for 6 servings:

• ½ bulb(s) garlic
• 1 piece(s) ginger (same amount as garlic)
• 6 tbsp germ oil, good
• 10 cm chili paste from the tube, medium spiciness
• 500 g chicken breast fillet(s)
• 2 large carrots
• 1 stalk(s) leek
• 1 bell pepper(s), red
• 5 tsp, heaped chicken broth
• 1 tsp, heaped vegetable stock
• 1 can coconut milk, 400 ml
• 3 tbsp, heaped coriander, fresh
• 1 tsp, heaped coriander powder
• 1 lime(s)
• salt and pepper
• 1 large sweet potato(s)
• 2 large carrots

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

This recipe has been refined over time. Very tasty if you like it a bit spicy. The spiciness itself can be varied by the amount of chili paste. Use a 2.5 – 3 liter pot!!! Chop the garlic and ginger very finely, and the carrots and bell peppers. Cut the chicken breast into small pieces (about 2 cm), add a little salt and pepper. Clean the leek, halve it lengthwise, wash it, and cut it into thin strips. Squeeze the lime. Put the chicken and vegetable stock in a large coffee mug and pour on boiling water. Add the lime juice. Heat 1 liter of water again in the kettle. Open the can of coconut milk. Sauté the garlic and ginger in the oil over medium heat. The garlic should not turn brown. Add the chili paste and mix well. Lumps will form. Increase the power of the stove to about 3/4. Add another 1 or 2 tablespoons of oil if necessary. Add the diced chicken breast and fry well on all sides, stirring occasionally. Add the contents of the coffee pot and bring to a boil. Then add the carrots, cover the pot, and simmer over medium heat for about 10 minutes. Add the leek and bring to a boil briefly. Add the coconut milk and stir well until nothing lumps. Now add the bell pepper pieces and coriander seasoning. Add water from the kettle until the pot is almost full. Reduce the heat to low. Cover and let it simmer for about 20 minutes. Before serving, add the freshly chopped coriander. Season with a little chicken stock or salt, if desired. Lightly thickened version: Peel 1 large sweet potato and 2 large carrots, cut into thumb-sized pieces, and simmer together for about 15 minutes. Drain the pot and puree the contents. This puree is then added to the soup before adding the water from the kettle. Note: Don’t be afraid of the garlic. It won’t overpower the garlic because it was sautéed early on!