Boil the eggs hard for 8 minutes, quench them, peel them under running water (then the shell will come off better) and cut in half crosswise.

Wash the carrot, cut off both ends, peel and slice approx. 3 mm thick with a corrugated plane. Wash the red peppers and cut across into pieces approx. 6 mm wide. Leave the grains and discard the stems. Use only flawless leaves for white cabbage. Wash the leaves. Only use the middle rib if it doesn't taste bitter. Cut the rib crosswise into thin slices, chop the leaves into pieces approx. 2 x 3 cm.

Wash the sugar snap peas, cap at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Wash fresh Thai basil and pluck the leaves. Cut larger leaves into small pieces. Use frozen food.

Bring the water to a boil, add all the ingredients from the chicken stock to the chilli flakes and simmer for 2 minutes. Then add the carrots and peppers and simmer for 2 minutes. Add the white cabbage and the sugar snap peas and let simmer for 2 minutes. Finally add the sunflower oil and the Thai basil.

Divide the soup on the serving bowls, add the egg halves, garnish with some chilli flakes and Thai basil. Serve warm.