1. Slice the chicken breasts into thin strips. Wash, zest and juice the lime. Peel and crush the garlic. Dice the chilli. Peel and chop the onions, including some of the stalk.
2. Sweat the garlic with the lime zest and ground ginger in a little cooking oil.
3. Add 500ml water and bring to the boil. Cook the chicken at a low heat for 10 minutes. To make the coconut curry sauce, add 1 tsp curry powder, 1 tsp sugar, the coconut milk, spring onions, lime juice and chilli and leave to simmer for another 10 minutes.
4. Fill the Le Parfait Super jars up to 2cm from the brim and immediately heat-treat the jars for 1 hour at 100°C. Your canned coconut curry chicken soup is ready.