Yellow Split Pea Soup with Chicken

Ingredients

• 2 Spring Onions
• 1 red chili pepper
• 0.5 bunch coriander
• 1 onion
• 1 Carrot
• 1 Garlic clove
• 1.5 cm fresh ginger
• 2 tbsp Vegetable oil
• 2 tbsp unsalted, peeled peanuts
• 300 g yellow split peas
• 1.4 l chicken broth
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash, trim, dry and shake the spring onions; slice them diagonally into very thin rings. Wash the chili, pat dry, halve lengthwise, deseed and cut into narrow strips. Finely chop two-thirds of the strips. Rinse the coriander, shake dry, pluck off the leaves, set aside half and finely chop the rest. Peel and finely chop the onion, carrot, garlic and ginger.

2. 2.

   Heat oil in a pot and briefly sauté the peanuts with the spring onions; remove and set aside. Add the onion, garlic, carrot and ginger to the oil and sauté briefly again. Add the split peas, pour in the broth, bring to a simmer over medium heat and cook for 1–1¼ hours. Season with salt and pepper, taste, stir in the chopped coriander, ladle into preheated bowls, garnish with peanuts, onion rings, remaining chili strips and coriander leaves, and serve immediately.