Coconut Curry Soup with Chicken

Ingredients

• 2 chicken breast fillets
• 1 red chili pepper
• 2 stalks lemongrass
• 2 kaffir lime leaves
• 100 g shiitake mushrooms
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 2 tbsp soy oil
• 400 ml poultry stock (bottle or homemade)
• 400 ml Coconut milk (canned)
• light soy sauce

Instructions

1. 1.

   Cut the chicken breast fillets into about 1 cm wide strips.

2. 2.

   Wash the chili pepper, slit it lengthwise, remove seeds and cut into fine strips. Wash lemongrass stalks, trim off woody tops. Gently crush lemongrass and cut into ~10 cm pieces.

3. 3.

   Peel garlic and finely chop. Clean mushrooms and leave whole or halve depending on size.

4. 4.

   Sauté chicken fillets in 1 tbsp hot oil in a pan for a short time, add mushrooms, brown briefly, then remove from pan.

5. 5.

   Heat remaining oil in a pot, sauté garlic, ginger, lime leaves and chili briefly, pour in poultry stock and coconut milk, add lemongrass. If needed, add a little water and bring to boil.

6. 6.

   Reduce heat, add the chicken meat and mushrooms, cover and let simmer for about 6–8 minutes on low heat. Remove lemongrass and lime leaves, season with soy sauce and serve.