Thai coconut soup

Ingredients for 2 servings:

• 4 carrots
• 400 potatoes
• 2 chicken breast fillets
• 1 small piece(s) of ginger
• 2 onions
• 2 cloves garlic
• 4 kaffir lime leaves
• 1 dash of fish sauce
• 1 dash of soy sauce
• 400 ml coconut milk
• 400 ml vegetable stock
• 2 tomatoes
• 150 g sugar snap peas
• 1 small can of mushrooms
• ½ lime(s)
• 2 tbsp coconut oil
• 1 small chili pepper(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simply

Cut the carrots and potatoes into bite-sized pieces. Finely chop the ginger. Dice the onions. Sauté the onions, potatoes, carrots, and ginger in coconut oil in a saucepan. Crush in the garlic and season with salt and pepper. Deglaze with vegetable stock and coconut milk. Add the kaffir lime leaves and bring the soup to a boil briefly. Add the chicken breast fillets and cook in the covered pan for 15 minutes. Dice the tomatoes and halve the snow peas. Remove the chicken breast fillets and let them rest briefly. Add the tomatoes and snow peas to the pan with the mushrooms. Add the fish sauce and soy sauce and squeeze half a lime over the pan. Crumble in the chili pepper and let the soup simmer for 3 minutes. Cut the chicken breast fillets into pieces and return them to the soup. Season to taste with salt and pepper, if desired.