Coconut Chicken Soup

Ingredients

• 300 g chicken breast fillet
• 200 g tofu
• 2 carrots
• spring onions
• 100 g Sugar snap peas
• 10 g ginger (1 piece)
• 2 stalks coriander
• 1 tbsp oil
• 400 ml coconut milk (9% fat)
• 4 tbsp fish sauce
• 4 Tbsp lime juice
• Salt
• sugar

Instructions

1. 1.

   Rinse the chicken breast fillet, pat dry and cut into bite‑size pieces. Cut the tofu into cubes.

2. 2.

   Peel and cube the carrots. Wash and trim the spring onions; slice the green part into thin long strips and chop the white and light green parts. Wash and trim the sugar snap peas.

3. 3.

   Grate the ginger. Wash the coriander, pat dry, pluck the leaves and chop.

4. 4.

   Heat oil in a pot and sauté the carrots and chopped spring onions. Add coconut milk, grated ginger and 600 ml water; bring to a boil.

5. 5.

   Add chicken, sugar snap peas and tofu. Stir in fish sauce and lime juice and let the soup simmer for about 5 minutes.

6. 6.

   Season with salt and sugar, add coriander. Ladle the soup into bowls and garnish with spring onion strips before serving.