Cold yellow pepper-coconut milk soup

Name: Cold yellow pepper-coconut milk soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg yellow peppers; 1 small onion; 2–3 Garlic cloves; 25 g fresh ginger; 1 red chilli pepper; 1 Lime; 2 TABLESPOONS Oil; 1 TEASPOON Curry Powder; 300 ml clear vegetable stock; 1 can(s) (400 ml) Coconut milk; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 250 g smoked chicken breast; 2 TABLESPOONS green pesto

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg yellow peppers
1 small onion
2–3 Garlic cloves
25 g fresh ginger
1 red chilli pepper
1 Lime
2 TABLESPOONS Oil
1 TEASPOON Curry Powder
300 ml clear vegetable stock
1 can(s) (400 ml) Coconut milk
7-10 Tbsp Salt
1 TEASPOON Sugar
250 g smoked chicken breast
2 TABLESPOONS green pesto

Directions

1
Halve the peppers, clean, wash and cut into large cubes. Peel and chop onion and garlic. Peel and grate ginger. Cut the chilli pepper lengthwise, remove the seeds and cut the pepper into fine rings. Wash the lime thoroughly and grate half of the peel finely. Squeeze lime
2
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3
Let the soup cool down and put it in a cool place for at least 2 hours. Remove the skin from the smoked chicken breast if necessary. Cut the meat into thin slices. Arrange the paprika-coconut milk soup in deep plates. Stir a little pesto into the soup and place a few slices of chicken fillet in the soup
4
waiting time approx. 4 hours