Meteorologists again threaten winter and have announced that March will be colder than usual. Maybe now the tradition will be a warm Christmas and wintry Easter. I don't know if I like it, but I can't change it.

Today I would like to share with you a recipe to warm you up. We called it Asian soup. It is creamy, spicy, a bit Oriental, because it is prepared with coconut milk and ginger. The bulgur and chicken make the soup filling and excellent as a one-dish dinner.

Ingredients (for 4 people)
0.5kg of chicken meat
1 parsley root
2 carrots
300g of sweetcorn from a tin
400ml of coconut milk
1 tablespoon of butter
half a teaspoon of curry powder
half an onion
2 cloves of garlic
2cm piece of ginger
half a chili pepper
100g of bulgur
2 tablespoons of chives
2 tablespoons of sesame seeds
2 tablespoons of lemon juice
salt and pepper

Cook the bulgur in salty water until the groats are soft.
Dice the onion, garlic, chili pepper and ginger and fry in butter. Don't brown them. Peel the carrots and parsley root and slice them. Add them to the onion and fry for a while. Put the vegetables into a pot, add the chicken, pour in some water and boil until the meat is soft. Add the sweetcorn, coconut milk and curry powder. Spice it up with salt and pepper and lemon juice. Boil for a few minutes. Blend the soup thoroughly. If necessary, filter it with a sieve. If the soup is too thick, add a bit of bouillon. Remove the bones and skin from the chicken and cut it up. Put the soup into a bowl. Add the bulgur and chicken. Decorate with the minced chives and sesame seeds.

Enjoy your meal!

Try also
Spring cream of spinach and garlic soup
Tomato soup with sauerkraut
Cream of beetroot soup