Spicy chicken coconut soup

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 1 ½ liters of chicken broth
• 2 small chili peppers, from the jar
• 2 carrots
• 100 g sugar snap peas
• 1 piece(s) ginger root
• 1 red bell pepper(s)
• 1 bunch of spring onions
• 1 tsp, leveled salt
• 200 ml coconut milk
• 1 bunch of coriander

Instructions

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

Cut the chicken breast fillet into very small pieces. Slice or grate the carrots. Cut the snow peas into strips. Peel and grate the ginger. Slice the bell peppers into small strips. Slice the spring onions into small rings. Bring the chicken stock to a boil and cook the chicken cubes with one or two chilies, depending on how hot you like them, for about 10 minutes. Then add the carrots, snow peas, grated ginger, bell peppers, and spring onions and simmer gently for another 10 minutes. Season with salt if desired. Now add the coconut milk and mix everything together. Season the soup with chopped coriander before serving. Serves well with rice.