Cold yellow pepper coconut milk soup

For 4 people
  • 1 kg yellow peppers
  • 1 small onion
  • 2–3 Garlic cloves
  • 25 g fresh ginger
  • 1 red chilli pepper
  • 1 Lime
  • 2 EL Oil
  • 1 TL Curry powder
  • 300 ml clear vegetable broth
  • 1 jar (s) (400 ml) coconut milk
  • Salt
  • 1 TL Sugar
  • 250 g smoked chicken breast
  • 2 EL green pesto
45 minutes
light
1.
Halve the peppers, clean, wash and cut into large cubes. Peel and dice the onion and garlic. Peel and grate the ginger. Cut the chilli peppers lengthways, remove the seeds and cut into fine rings. Wash the lime thoroughly and finely grate half of the peel. Squeeze the lime
2.
Heat the oil in a saucepan, sauté the onion, garlic, ginger and chilli in it. Dust with curry, sauté briefly, then add paprika and stock. Bring to the boil and simmer covered for approx. 4 minutes. Add coconut milk and lime zest and heat briefly. Take the soup off the stove and puree it finely. Season with salt, 1–2 tablespoons of lime juice and a little sugar
3.
Let the soup cool down and chill for at least 2 hours. If necessary remove the skin from the smoked chicken breast. Cut the meat into thin slices. Place the paprika and coconut milk soup in deep plates. Stir some pesto into the soup and place a few slices of chicken fillet in the soup
4.
Waiting time approx. 4 hours
1 person approx.:
  • 370 kcal
  • 1550 kJ
  • 19 g protein
  • 27 g fat
  • 12 g carbohydrates

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