Chicken Coconut Soup from the Wok

Ingredients

• 400 g chicken breast fillet
• Pepper (freshly ground)
• 3 Carrots
• 1 stalk lemongrass
• 2 kaffir lime leaves
• 1 Spring onion
• 1 onion
• 10 g ginger (1 piece)
• 500 ml vegetable broth
• 2 tbsp sesame oil
• 400 ml poultry stock
• 200 ml coconut milk
• 1 chili pepper
• pimpinella (for garnish)

Instructions

1. 1.

   Rinse chicken fillets, pat dry with paper towels and cut into strips. Season with pepper.

2. 2.

   Wash, peel, and thinly slice carrots. Wash, trim, and ring-cut spring onion. Finely chop lemongrass. Wash lime leaves and lightly score them. Peel and halve the onion; slice into fine strips. Peel and mince ginger. Halve chili lengthwise, remove seeds, wash, and chop. Heat oil in a wok. Add carrots, spring onions, lemongrass, lime leaf, onion, and ginger; stir-fry for 3–4 minutes over medium heat. Pour in vegetable broth and poultry stock; simmer for about 5 minutes. Add chicken strips and simmer for another 10 minutes. Pour in coconut milk, simmer for an additional 2 minutes, then taste with chili. Wash pimpinella, shake dry, and pluck leaves. Portion soup into bowls and serve garnished with pimpinella.