Thai Chicken Soup

Ingredients

• 125 g Basmati rice
• 2 tsp freshly grated ginger
• 1 red chili pepper (finely chopped)
• 700 ml chicken broth
• 400 ml unsweetened coconut milk (canned)
• 2 tbsp fish sauce
• 2 chicken breast fillets
• 100 g bean sprouts
• lime juice
• Salt
• Sambal oelek
• 1 tbsp finely sliced basil
• basil leaves for garnish

Instructions

1. 1.

   Wash rice thoroughly under running water, bring to a boil in slightly salted water at about twice the volume and simmer covered over low heat for about 20 minutes until tender.

2. 2.

   Bring ginger with chili, chicken broth, coconut milk and fish sauce to a boil and let it simmer for 8-10 minutes.

3. 3.

   Slice chicken breast fillets into thin strips, add them to the soup and cook for about 8 minutes.

4. 4.

   Wash bean sprouts and drain.

5. 5.

   Season coconut soup with lime juice, salt and sambal oelek.

6. 6.

   Stir in finely sliced basil and serve in bowls topped with bean sprouts, rice and basil leaves.