Coconut Soup with Chicken

Ingredients

• 400 g chicken breast fillet
• 6 tbsp soy sauce
• 400 g coconut milk
• 1 walnut-sized piece ginger
• 1 red chili pepper
• 4 kaffir lime leaves
• 1 stalk lemongrass (roughly crushed)
• 200 g mushrooms
• 0.5 lemon (juice)
• Salt
• sugar
• 1 tomato
• 2 coriander stems

Instructions

1. 1.

   Rinse the fillet under cold water, pat dry and cut into bite-sized pieces. Marinate in soy sauce. Heat coconut milk with 750 ml water in a pot. Peel and finely chop ginger. Slice chili pepper into rings. Add ginger, chili, lime leaves and lemongrass to the coconut milk and bring to a boil. Clean mushrooms and slice them.

2. 2.

   Add the sliced mushrooms to the soup. Add the chicken pieces and simmer for about 7 minutes. Season the soup with lemon juice, salt and sugar. Wash the tomato, quarter it and remove the seeds. Cut the flesh into thin strips and fold them into the soup. Garnish with fresh coriander, serve in bowls immediately.