Coconut Milk Chicken Soup with Pineapple

Ingredients

• 300 g chicken breast fillet
• 100 g Sugar snap peas
• small chili peppers
• 2 tbsp oil
• 400 ml unsweetened coconut milk
• 350 ml chicken broth
• salt, pepper
• Lemon juice
• 200 g fresh pineapple
• 1 tbsp coconut flakes
• mint (for garnish)

Instructions

1. 1.

   Slice the chicken breast into strips. Rinse and trim the sugar snap peas, then finely chop them. Slice the chili pepper into thin rings.

2. 2.

   Heat oil in a pot. Briefly brown the chicken, chili, and snap peas. Add coconut milk and chicken broth, bring to a boil once. Season with salt, pepper, and lemon juice.

3. 3.

   Cut pineapple into small pieces and warm them in the soup. Sprinkle the soup with coconut flakes and garnish with mint leaves.