Coconut Poultry Soup Thai Style

Ingredients

• 4 chicken breast fillets (prepped, 160 g each, skinless)
• 2 red chilies
• 1 stalk lemongrass
• 2.5 cm fresh ginger
• 400 ml coconut milk
• 600 ml chicken broth
• 4 lime leaves
• 200 g fresh mushrooms
• light soy sauce
• Salt
• spring onion greens (for garnish)
• chili oil (for drizzling)

Instructions

1. 1.

   Wash, pat dry and slice the chicken into strips. Wash chilies and cut diagonally into thin rings. Remove outer leaves of lemongrass, trim the stalk, and cut diagonally into thin rings. Peel ginger and slice very thinly or shave.

2. 2.

   Bring coconut milk with chicken broth to a boil, add ginger, chilies, lime leaves and lemongrass, simmer gently for about 5 minutes. Clean mushrooms, halve or slice, add to soup with chicken and cook another 6-8 minutes.

3. 3.

   Season soup with soy sauce and salt. Serve in bowls, garnish with spring onions and drizzle chili oil as desired.