I love oriental, but not traditional cuisine. That are type of dishes with ginger, chili pepper, lemon grass, lime leaves, coconut milk, fish sauce and so on. Using these ingredients I do best, or shrimp, or a variety of soups based on coconut milk (for example, coconut soup with chicken).

Today, I made soup, which fits perfectly into the weather outside the window: once per year it is raining in Dubai, still worm outside, but damp and there is no sun. Ginger warms, coconut milk gives strength and energy, and vegetables take care of our mind and chicken nourishes our body.

Coconut soup with chicken and vegetables

Ingredients:

• 500 ml coconut milk
• 700 ml vegetable broth
• 2 chicken breasts
• 3 tbsp soy sauce
• 5 cm root ginger, peeled and cut into small cubes
• 1 tbsp brown sugar
• 3 tbsp spring roll dipping sauce or any sweet and sour sauce to taste
• Dried chili pepper flakes – on the end of a knife
• A handful of sugar peas
• 1/2 red bell pepper
• 1 bunch cabbage bok choy
• 2 tbsp green onions, coarsely chopped

Instructions:

1. Wash chicken breasts, dry and cut into long strips across the grain. Remove seeds from red pepper, cut the top and bottom, and then cut into bars. Wash peas and remove the vein (by pulling the tail).
2. In a saucepan pour the coconut milk and vegetable stock. Boil. Add the ginger, soy sauce, sugar, sweet and sour sauce, chili pepper and cook for 5 minutes.
3. Then add the chicken breasts (it is better to put piece by piece so they are not stuck together). Cook for 5 minutes and add pepper, bok choy and peas. Once again, boil for 5 minutes.
4. At the end of cooking, add green onions.

Bon Appetite!