Chicken Stew with Coconut Milk

Ingredients

• 3 spring onions
• 2 Garlic cloves
• 50 g fresh ginger
• 1 l instant chicken broth
• 2 tsp dried lemongrass
• 150 g white mushrooms
• 200 g Chicken breast fillet
• 100 g frozen peas
• 200 g unsweetened coconut cream
• 0.5 tsp chili powder
• 2-3 tbsp lime juice
• 2-3 tbsp Asian fish sauce
• iodized salt
• coriander

Instructions

1. 1.

   Clean and slice the spring onions into rings. Peel the garlic, peel the ginger, and finely dice both. Bring the broth to a boil, add the spring onions, garlic, ginger, and lemongrass, and simmer uncovered.

2. 2.

   Clean the mushrooms and quarter them; cut the chicken into very thin strips and roughly chop the coconut cream. After 15 minutes, add the mushrooms, chicken, coconut cream, peas, and chili powder to the broth and cook for another 4 minutes.

3. 3.

   Finally, add lime juice and fish sauce, season with iodized salt, and sprinkle coriander over the soup before serving.