Indonesian Satay Soup with Chicken | Creamy & Warming

Peel and finely mince the ginger and garlic cloves. Pat the chicken breast fillet dry and cut into thin, bite-sized strips. Wash the pak choi thoroughly, trim the base, and cut the leaves crosswise into wide strips. Slice the spring onions into thin rings, quarter the lime, and roughly chop the unsalted peanuts.

Heat the vegetable oil in a large pot. Sauté the red curry paste together with the minced ginger and garlic over medium heat for about 1 to 2 minutes until fragrant.

Stir in the creamy peanut butter and toast briefly. Then deglaze with the chicken stock and coconut milk. Bring the soup to a boil while whisking constantly so that the peanut butter dissolves completely. Add the soy sauce.