Exotic Chicken Broth

1. poulard rinse, dry. Clean soup vegetables, rinse, chop. Peel garlic cloves. Bring poularde to boil with 1 1/2 liters of water. Remove any turbidity that has formed. Add soup vegetables, one garlic clove and spice ingredients. Simmer on low heat for about 70 minutes.

Clean, rinse and chop the sugar snap peas, spring onions and carrots.

Take out the poulard and let it cool down a little bit. Remove skin, remove meat from

Remove skin, remove meat from bones and chop. Strain clear soup.

4. rinse chili pepper, cut in half, remove stem and seeds. Cut pod into strips. Peel onion, dice finely. Remove peel from ginger and finely dice. Chop remaining garlic. Sauté everything in hot oil. Add curry and sauté. Pour in chicken soup and let it boil. 5.

Add sugar snap peas and carrots, cook for about 4 minutes. Add spring onions, cook for another 4 minutes. Pour in coconut cream and poulard meat and heat.

Season chicken broth with lime zest and juice, salt and sugar. Rinse and dry cilantro, chop finely and add to soup. Dress with cilantro as desired.

Egg white : 37 gram

Jörg Weinkauf

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