Thai-style chicken soup

Ingredients for 2 servings:

• 250 g spinach
• 2 onions
• 3 chicken breast fillets
• 1 lemon(s)
• 3 tbsp curry
• Pinch(s) of chili flakes
• 1 tbsp sugar
• 1 tbsp salt
• 500 ml chicken broth
• 400 ml coconut milk
• 1 tbsp soy sauce
• 1 pack of processed cheese

Instructions

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

Warm and delicious, perfect for cold days

Wash the spinach thoroughly; ideally, fill the sink with water and toss the leaves in the water with both hands. Place it in a colander to drain. Dice the chicken breast fillets and season lightly with salt. Finely dice the onions and grate the lemon zest. Bring the coconut milk and grated lemon zest to a boil in a saucepan, then add the onions, curry, chili flakes, sugar, and salt and let it reduce slightly. Add the diced chicken breast fillets and simmer on low heat. Once the meat is cooked, add the chicken stock and stir in the soy sauce and cream cheese. Add the spinach just before serving and cook until tender. Serve with a delicious stone-baked baguette or ciabatta.