Chicken Soup with Ginger and Coconut Milk Recipe

Ingredients 4 servings

• 400 g of chicken fillet or thigh fillet
• butter / oil for frying
• salt and black pepper coarsely ground
• 2 tsp ginger mill
• 2 tsp garlic pepper
• 2-3 pinches chili flakes
• ½ sliced leeks
• 1 red pepper, diced
• 6 dl vegetable broth of foundation or dice
• 1 can (400 g) of coconut milk
• 1 bag (65 g) baby spinach
• juice of about 1 lime
• Garnish
• pea sprouts

How to prepare

1. 1. Cut the chicken meat and cut into smaller pieces. Brown them in a pan and season with salt and pepper while frying.
   2. Pour into a saucepan and sprinkle with remaining spices.
   3. Mash leeks and peppers and add to the pan.
   4. Add broth, coconut milk and simmer for about 10 minutes.
   5. Taste with lime juice to the desired sour taste! Add the spinach and let it simmer for only a few minutes so the spinach retains its green color.
   6. Taste if any more spices are needed!