Thai Chicken Soup

Ingredients

• 1 Shallot
• 300 g chicken breast fillet
• 1 tbsp peanut oil
• 20 g flour (1 tbsp)
• 550 ml poultry broth
• 200 ml coconut milk
• Salt
• 300 g Mushrooms
• 10 g ginger (1 piece)
• 50 g Thai basil (2 bunches)
• 30 g peanuts (2 tbsp)
• 1 tbsp lime juice

Instructions

1. 1.

   Peel and finely chop the shallot. Rinse the chicken breast fillet under cold water, pat dry, and cut into strips.

2. 2.

   Heat oil in a pot. Sauté the shallot and chicken strips over medium heat for 3 minutes while stirring. Sprinkle flour and stir well. Add broth and coconut milk, season with salt, cover, and simmer on low heat for about 20 minutes.

3. 3.

   Meanwhile, clean and quarter the mushrooms. Peel and grate the ginger.

4. 4.

   Add the mushrooms and ginger to the soup and cook for another 10 minutes.

5. 5.

   In the meantime, wash the basil, shake off excess water, and pluck the leaves. Toast the peanuts in a dry pan until fragrant.

6. 6.

   Stir in the basil, season with salt and lime juice, ladle into four bowls, and sprinkle with toasted peanuts.