Coconut Chicken Soup

Ingredients

• 2 chicken breast fillets (ca. 300 g, skinless)
• 2 red chilies
• 2 stalks lemongrass
• 4 lime leaves
• 1 Garlic clove
• 1.5 cm galangal
• 200 g peas
• Salt
• 2 tbsp soy oil
• 400 ml poultry stock
• 400 ml unsweetened coconut milk
• pepper (ground)
• tarragon (for garnish)

Instructions

1. 1.

   Wash the chicken breast fillets, pat dry and cut into strips about 1 cm wide.

2. 2.

   Wash the chilies, halve them lengthwise, deseed and slice into thin strips. Wash the lemongrass stalks and trim off the woody upper parts. Gently crush the lemongrass and cut into pieces about 5 cm long. Slice the lime leaves into strips. Peel and finely chop the garlic and galangal. Rinse the peas, clean them and blanch in boiling salted water for 5 minutes, drain, rinse with cold water and set aside.

3. 3.

   Sear the chicken strips in a grill pan with 1 tbsp hot oil briefly and strongly, season with salt and pepper, remove and keep warm.

4. 4.

   Heat the remaining oil in a pot, sauté garlic, galangal, lime leaves and chili briefly, pour in poultry stock and coconut milk, add lemongrass. If needed, add a little water, season with salt and bring to a boil. Reduce heat, add the chicken, cover and simmer for 6-8 minutes over low heat.

5. 5.

   Remove the lemongrass, add the peas and reheat. Serve the soup garnished with tarragon as desired.