Asian inspired green kale soup with chicken, spring onion and nuts
300 g kale, finely chopped
1 liter vegetable stock
1 red chilli
2 cloves garlic
1 handful of hazelnuts
400 g chicken fillet
salt and pepper
Marinate chicken fillet in soy a few hours before they must be cooked.
Chop the onion and garlic. Fry in olive oil. Add chopped chili, lemon grass (must be two large pieces) and kale. Pour in the broth and let simmer over low heat for 10-15 minutes.
Fry chicken fillets in olive oil. Season with salt and pepper.
Remove lemongrass from the soup. Blend the soup and season with salt and pepper. Serve the soup with chicken fillet, watercress, hazelnuts, spring onion and some fresh chilli.