Chicken Coconut Soup with Ginger

Ingredients

• 2 chicken breast fillets (about 250 g)
• 1 piece ginger (about 6 cm)
• 2 stalks fresh lemongrass
• 3 kaffir lime leaves
• 250 g Oyster mushrooms
• 400 ml unsweetened coconut milk
• 2 tbsp fish sauce
• 1 small red chili pepper
• 1 handful basil (cut into fine strips)
• 1 Lime

Instructions

1. 1.

   Wash the lemongrass and cut it into pieces about 3 cm long. Peel the ginger and slice it thinly. Wash the kaffir lime leaves, pat them dry and optionally quarter them. Clean the oyster mushrooms and cut them into bite‑sized pieces. Halve the chili pepper and remove its seeds. Slice the chicken breast into wide strips and quickly grill them in a non‑sticking pan without added fat on all sides.

2. 2.

   Heat the coconut milk in a pot. Add the lemongrass, the chili halves, the ginger and the kaffir lime leaves. Cook over medium heat uncovered for about 2 minutes. Pour in the broth, then add the mushrooms and the grilled chicken and simmer gently for 5 minutes. Remove the ginger, chili and lemongrass if desired. Stir in the fish sauce spoonful by spoonful, tasting after each addition as it can be quite salty. Ladle the soup into bowls, sprinkle with basil and drizzle with lime juice before serving.