Coconut Chicken Soup with Sprouts

Ingredients

• 1 chili pepper
• 1 Shallot
• 1.5 stalks lemongrass
• 10 g ginger (1 piece)
• 1 tsp cumin
• 1 tsp ground turmeric
• 400 g chicken breast fillet
• Salt
• 2 Garlic cloves
• 1 tsp coconut oil
• 200 g bean sprouts
• 500 ml poultry broth
• 300 ml coconut milk (9% fat)
• 5 g mint (0.25 bunch)
• 2 tbsp Lime juice
• 2 tbsp fish sauce

Instructions

1. 1.

   Wash the chili pepper, halve it and remove the seeds. Peel the shallot and roughly chop it. Wash half a stalk of lemongrass, clean it and finely chop it. Peel half of the ginger, roughly chop it. Crush with cumin and turmeric in a mortar to make a curry paste.

2. 2.

   Rinse the chicken breast fillet under cold water and pat dry. Poach it in lightly boiling salted water over low to medium heat for 5–8 minutes. Remove the meat, drain and shred into pieces.

3. 3.

   Meanwhile peel and finely chop the garlic and remaining ginger. Wash, clean and squeeze the rest of the lemongrass.

4. 4.

   Heat oil in a wok. Fry the chicken, ginger, garlic and lemongrass over medium heat for 2–3 minutes.

5. 5.

   Wash the sprouts, add them, sauté briefly and pour in the broth. Add coconut milk and curry paste and bring to a boil. Wash mint, dry shake it and pluck the leaves.

6. 6.

   Remove the soup from the stove and season with lime juice and fish sauce. Remove the lemongrass, ladle the soup into four bowls and garnish with mint.