Coconut Milk Soup with Chicken

Rinse chicken and pat dry. Peel shallot and garlic and finely dice. Heat oil in a pan and slightly sauté shallot, garlic and ginger. Add curry paste and sugar and cook briefly together. Deglaze pan with coconut milk and chicken broth. Rinse chile pepper and cut into rings. Add chile pepper, kaffir lime leaves and chicken to the soup and simmer for about 30 minutes on low heat. Rinse beans and blanch in boiling salted water for 4-5 minutes. Blanch snow peas for 1 minute. Rinse and drain both. Halve beans and cut snow peas into fine strips. Rinse and dry scallions and cut into thin rings.

Remove chicken from the soup, let cool slightly, remove skin and strip meat from the bones. Cut meat into bite-sized pieces and return to soup. Add beans, snow peas and scallions. If necessary, add more broth. Simmer briefly and season soup with fish sauce, salt and lime juice.