Thai Chicken Coconut Soup

Ingredients

• 1 piece ginger (walnut size)
• 1 clove garlic
• 1 white onion
• 1 stalk lemongrass
• 2 red chilies
• 300 g chicken breast fillet
• 1 tbsp light sesame oil
• 350 ml chicken broth
• 400 ml coconut milk
• 6 curry leaves
• 3 tbsp light soy sauce

Instructions

1. 1.

   Peel and finely chop the ginger and garlic. Peel the onion and slice into thin strips. Wash the lemongrass, cut from the root along its length. Clean the chilies, halve them, remove seeds and slice into very fine strips. Rinse the chicken breast fillets, pat dry and cut into bite‑sized pieces.

2. 2.

   Heat the sesame oil in a pot. Sauté the ginger, garlic and onion over low heat for 2–4 minutes until translucent. Add the chili strips. Deglaze with chicken broth and coconut milk, add lemongrass and bring to a boil. Add the chicken and simmer on low heat for 5–7 minutes. Wash and add the curry leaves. Season the soup with soy sauce and serve in bowls.