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🍲 Creamy Coconut Soup with Chicken and Vegetables

390 kcal · 30 min · 4 servings

Ingredients

• spring onions 1 bunch
• carrots 2 pcs.
• broccoli 1 pc.
• spinach 100 g
• garlic cloves 2 pcs.
• ginger, fresh 20 g
• chicken breast fillets 600 g
• oil 2 tbsp
• salt pinch
• pepper, black ground pinch
• chicken broth 1 L
• coconut milk 400 ml
• peas, frozen 100 g
• organic limes 1 pc.
• soy sauce 2 tbsp

Instructions

1. 1. Wash the spring onions thoroughly. Trim off the root ends. Slice the onions into thin rings.
2. 2. Peel the carrots. Remove the ends. Cut the vegetable into small sticks.
3. 3. Wash the broccoli. Divide it into small florets about two centimeters in size.
4. 4. Wash the spinach. Let it drain well.
5. 5. Peel the garlic and the ginger. Finely chop both ingredients.
6. 6. Rinse the chicken meat. Pat it dry with kitchen paper. Cut the meat into strips.
7. 7. Heat oil in a pot over medium heat. Sauté the chicken in it for about four minutes.
8. 8. Remove the chicken from the pot. Season it with salt and pepper. Set it aside.
9. 9. Heat one tablespoon of oil in the same pot over medium heat.
10. 10. Sauté the white parts of the spring onions, the carrots, the ginger, and the garlic for about four minutes.
11. 11. Deglaze the vegetables with broth and coconut milk. Bring the mixture to a boil.
12. 12. Add the broccoli and the peas to the pot. Let the soup simmer for about seven minutes.
13. 13. Wash the lime. Cut it in half. Squeeze out the juice.
14. 14. Add the spinach, the green parts of the spring onions, and the chicken to the pot.
15. 15. Season the soup with salt, soy sauce, and the lime juice. Adjust the spices to taste. Serve the dish.

Nutrition per serving

• kcal: 390
• Protein: 36 g · Fett/Fat: 22 g · Carbs: 15 g