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
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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
waiting time approx. 4 hours