Coconut Chicken Soup

Ingredients

• 2 stalks lemongrass
• 2 tsp ginger
• 3 lemon basil leaves
• 250 g Mushrooms
• 3 tomatoes
• 3 chili peppers
• 500 g chicken breast fillet
• 1 can coconut milk (unsweetened; 400 ml)
• 4 Tbsp lime juice
• 4 tbsp fish sauce
• coriander sprigs (for garnish)

Instructions

1. 1.

   Wash the lemongrass and cut into pieces about 6 cm long. Wash the lemon basil leaves.

2. 2.

   Clean the mushrooms and, if needed, halve or quarter them. Wash the tomatoes, cut into eighths and remove seeds. Wash the chilies and slice thinly into rings (remove seeds if desired). Cut the chicken breast fillet crosswise into strips about 1 cm wide.

3. 3.

   Heat the coconut milk. Add lemongrass, lemon basil leaves, and ginger; bring to a boil and simmer uncovered for about 2 minutes.

4. 4.

   Add approximately 700 ml water and bring to a boil. Add the chicken strips, mushrooms, and tomatoes; simmer gently for another 5 minutes. Season with lime juice and fish sauce, taste, then remove the lemongrass and lemon basil leaves by straining them out.

5. 5.

   Serve by spooning the soup into bowls and sprinkling with chili rings and coriander sprigs.