Chicken Coconut Soup

Ingredients

• 1 chicken
• 4 baby bananas
• 1 chili pepper
• 3 tbsp Lime juice
• 200 ml coconut milk
• 1 tbsp fish sauce
• Salt
• Pepper
• a handful coriander leaves
• 4 tbsp shredded coconut

Instructions

1. 1.

   Rinse the chicken and cut into 8 pieces with poultry scissors. Simmer in 1 l water for about 30 minutes. Remove the chicken parts, let them cool slightly, separate the meat from the bones and cut into bite-sized pieces.

2. 2.

   Peel the bananas and slice thinly. Slice the chili into fine rings. Add the chicken meat, chili, banana slices, lime juice, coconut milk, and fish sauce to the chicken broth. Bring to a boil, then simmer gently for 2-3 minutes. Season with salt and pepper.

3. 3.

   Rinse the coriander, shake dry, set aside 4 stems, finely chop the rest. Add the chopped coriander leaves to the soup and serve in bowls. Sprinkle shredded coconut over the soup and garnish with the remaining coriander.

4. 4.