Hot chili-vegetable soup

Ingredients

Directions

1. 1

   Washing poultry. Peel and roughly chop the onion, 2 cloves of garlic, 10 g ginger and 1 carrot. Put the prepared ingredients in a pot and add 1 1/2 litres of cold water. Add lemongrass, peppercorns and salt, bring to the boil and simmer covered for about 30 minutes. Skim in between. Remove the poultry and let it cool down.

2. 2

   Remove meat from skin and bones. Cut meat into pieces. Pour broth through a sieve. Meanwhile clean and wash the cauliflower and cut it into small florets. Clean the pointed cauliflower and cut into strips. Peel and wash the rest of the carrots and cut them into diagonal slices. Peel 1 clove of garlic and 10 g ginger. Cut garlic into thin slices and ginger into fine sticks. Wash and seed the chilli and cut into slices. Bring the stock to the boil and cook the cauliflower for about 6 minutes. Add carrots and cook for another 4 minutes.

3. 3

   Peel and wash the rest of the carrots and cut them into diagonal slices. Peel 1 clove of garlic and 10 g ginger. Cut garlic into thin slices and ginger into fine sticks. Wash and seed the chilli and cut into slices. Bring the stock to the boil and cook the cauliflower for about 6 minutes. Add carrots and cook for another 4 minutes. Add chicken, pointed cabbage, chilli, garlic and ginger to the soup, bring to the boil and cook for another 4 minutes. Season soup with lemon juice, salt and Sambal Oelek and serve garnished with coriander as desired