Coconut Soup with Rice and Chicken

Ingredients

• 200 g basmati rice
• Salt
• 100 g peas (frozen)
• 60 g lotus root (frozen)
• 3 chicken breast fillets (about 120 g each)
• 100 g Sugar snap peas
• 1 Carrot
• 100 g bamboo shoots in slices (from the jar)
• 1 onion
• 2 Garlic cloves
• 1 small red chili pepper
• 2 stalks Thai basil
• 1 tbsp Sesame oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 pinch ground turmeric
• 400 ml coconut milk
• 400 ml Poultry broth
• 1 tbsp light soy sauce

Instructions

1. 1.

   Rinse the rice and simmer it in a pot with double the amount of salted water covered for about 20 minutes.

2. 2.

   Meanwhile, thaw the peas and lotus root. Wash the chicken, pat dry with paper towels, and cube it. Clean and wash the sugar snap peas. Peel the carrot and slice into thin strips. Drain the bamboo shoots in a sieve. Peel and finely dice the onion and garlic. Wash the chili pepper, remove seeds and white membranes, and cut into rings. Wash the basil, shake dry, and pluck leaves from stems.

3. 3.

   Heat the sesame oil in a pot. Sauté the onions, garlic, and chili while stirring until translucent. Add the spices and toast briefly. Deglaze with coconut milk and broth, bring to a boil, then simmer for about 5 minutes and season with soy sauce.

4. 4.

   Add the chicken cubes, sugar snap peas, carrot strips, peas, lotus root, and bamboo shoots, and gently simmer for another 5 minutes.

5. 5.

   Serve the soup in warmed bowls. Offer the rice as an accompaniment, sprinkle with basil, and serve.