Thai coconut soup

Ingredients for 8 servings:

• 800 ml coconut milk
• 1 liter of water
• 1 large sweet potato(s)
• 4 medium-sized potatoes, waxy
• 1 broccoli
• 1 bell pepper
• 1 bunch of spring onions
• 400 g chicken breast
• 2 cloves garlic
• 200 g cashew nuts
• ½ bunch coriander
• 3 tbsp soy sauce
• 2 tsp fish sauce
• salt and pepper
• Peanut oil
• 1 ½ tbsp curry paste, color as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Peel and dice the potatoes. Heat the peanut oil in a large pot, sauté the curry paste and potato cubes until hot. After a few minutes, deglaze with the coconut milk and water. Peel and dice the sweet potatoes. Separate the florets from the broccoli and cut the stems into small cubes. Add both to the pot. After about 10 minutes, finely chop the bell peppers and spring onions and add them to the soup along with the broccoli florets. Wash the chicken, pat dry, cut into bite-sized pieces, and add them to the soup. Peel the garlic cloves and press them into the soup. Add the cashews. If you like, roast them briefly in a pan without any oil. Let the soup simmer until the ingredients are no longer hard. This should take about 45 minutes. Finally, chop the cilantro, add it to the soup, and season with soy sauce, fish sauce, salt, and pepper. If the soup is too thick, simply add a little water. If you’d rather make it more of a stew than a soup, simply reduce the amount of water and thicken it with cornstarch if necessary.