Chicken Broth with Curry, Coconut Milk and Apple.

Heat the coconut milk with the curry in a saucepan. Add chicken soup (homemade is best), water, sugar and lime juice. In the meantime, cut the chicken breast meat into small cubes. Heat olive oil in a frying pan, fry the diced chicken all around and add to the coconut curry chicken soup. Bring to a boil and simmer gently for about twenty minutes. Rinse the spring onions, drain and cut into fine rings. Peel the apples, cut into quarters, remove the core and cut the apple pieces into fine sticks. Together with the onion rings add to the coconut curry chicken soup form. Make the soup about five more minutes and then season with salt, sugar and pepper to taste. If necessary, season repeatedly with lime juice and curry powder. Bring to the table hot.

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