Coconut Chicken Soup

Ingredients

• 300 g chicken breast fillet
• 3 tbsp Fish sauce
• 2 tbsp Soy sauce
• 300 ml coconut milk (canned, unsweetened)
• 600 ml chicken broth
• 1 tsp freshly grated ginger
• 1 red chili pepper
• 4 Tbsp lime juice
• 4 lime leaves
• 1 tsp sugar
• 150 g Sour cream
• 0.5 coconut (coarsely chopped coconut flesh)
• 4 young fresh valerian fruits (optional)

Instructions

1. 1.

   Cut the chicken breast into bite-sized pieces. Wash the chili pepper, slit it lengthwise, deseed and finely chop.

2. 2.

   Mix the chicken pieces with fish sauce and soy sauce and marinate for 15 minutes.

3. 3.

   Heat coconut milk with chicken broth in a pot. Add ginger, chili, lime juice and sugar and simmer on low heat for another 5 minutes.

4. 4.

   Add the marinated chicken and coconut flesh to the soup and let it cook for about 7 minutes. Stir in sour cream to finish the soup, briefly reheat, then add lime leaves just before serving.

5. 5.

   Serve as desired in halved (sawed) coconuts and garnish with valerian fruits.