Chicken Coconut Soup with Coriander

Ingredients

• 2 chicken breast fillets
• 2 red chilies
• 3 stalks lemongrass
• 1 piece galangal
• 1 Zucchini
• 1 red bell pepper
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 2 tbsp soy oil
• 400 ml poultry stock
• 400 ml coconut milk
• 150 g corn kernels
• Salt
• Pepper (freshly ground)
• coriander leaves (for garnish)

Instructions

1. 1.

   Slice the chicken breast fillets into strips. Wash the chilies, slit them lengthwise, remove seeds and cut into thin rings. Trim the woody tops of the lemongrass stalks, crush slightly, then cut into 2 cm pieces.

2. 2.

   Wash, peel, and dice the zucchini and bell pepper. Peel and finely chop the garlic.

3. 3.

   Heat oil in a pot, sauté the diced vegetables, garlic, ginger, and chilies briefly. Add poultry stock and coconut milk, then stir in corn and lemongrass. If needed, add water, season with salt, and bring to a boil. Reduce heat, add chicken, cover, and simmer gently for about 8 minutes. Serve garnished with coriander leaves as desired.