Asian vegetable soup

Name: Asian vegetable soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Chicken filets; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Carrots; 2 red peppers; 250 g Sweet peas; 1 Garlic clove; 1 walnut-sized piece of ginger; 1 TABLESPOON Curry; 1 l clear chicken soup (instant); 2 Sticks of lemongrass; 200 ml Coconut milk; 7-10 Tbsp Juice of 1/2 lime juice; 1 Lime

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Chicken filets
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Carrots
2 red peppers
250 g Sweet peas
1 Garlic clove
1 walnut-sized piece of ginger
1 TABLESPOON Curry
1 l clear chicken soup (instant)
2 Sticks of lemongrass
200 ml Coconut milk
7-10 Tbsp Juice of 1/2 lime juice
1 Lime

Directions

1
Wash the chicken fillets and pat them dry. Heat 1 tablespoon of oil in a saucepan. Fry the meat for about 15 minutes. Season with salt and pepper. Remove the fillets and keep them warm. In the meantime peel and slice the carrots.
2
Clean, wash and cut the peppers into strips. Clean, wash and cut the sugar snap peppers into pieces. Peel and finely chop garlic and ginger. Add 1 tablespoon of oil to the pot and heat. Fry vegetables, ginger and garlic in it.
3
Dust with curry. Wash and halve lemon grass and flatten it with a knife. Cut the meat into slices. Add stock, lemon grass and coconut milk to the vegetables, bring to the boil and simmer for 5 minutes.
4
Remove the lemon grass. Add slices of meat to the soup. Season soup with salt, pepper and lime juice. Arrange on plates. Cut lime into slices and garnish the soup with them.