Coconut Chicken Soup with Lemon

Ingredients

• 1 stalk lemongrass
• 2 cloves garlic
• 2 red chilies
• 1 tbsp freshly grated ginger
• 1 tbsp Sesame oil
• 500 g chicken broth
• 250 ml coconut milk (9% fat)
• 4 chicken breast fillets (about 150 g each)
• 150 g bamboo shoots in slices (glass jar)
• 1 Organic lemon
• 200 g Broccoli florets
• Salt
• light soy sauce

Instructions

1. 1.

   Halve and crush the lemongrass. Peel and halve the garlic. Wash, trim, and slice the chilies into rings. Sauté half the chili with lemongrass, garlic, and ginger briefly in hot oil. Add broth and coconut milk, bring to a boil, then simmer gently for about 10 minutes. Strain through a sieve and return to the pot.

2. 2.

   Wash, pat dry, and cube the chicken breasts. Drain the bamboo shoots well. Wash the lemon under hot water, dry, peel, trim ends, and slice. Add the chicken, bamboo, broccoli, and remaining chili to the soup and simmer gently for 8-10 minutes. Season with salt and soy sauce before serving.