Thai Coconut Soup with Chicken

Ingredients

• 400 g chicken breast fillet
• 2 stalks lemongrass
• 250 ml coconut milk
• 0.5 l poultry stock
• 0.25 bunch coriander
• 2 tbsp sesame oil
• 1 red chili pepper
• 1 tbsp fish sauce
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Pat the chicken pieces dry with a paper towel and cut into bite‑size chunks. Cut the lemongrass into about 2 cm pieces. Wash and tear the coriander. Slice the chili pepper lengthwise.

2. 2.

   Heat sesame oil in a wok. Add lemongrass and chili pepper. Pour in poultry stock and coconut milk, then simmer for about 10 minutes. Add the chicken pieces to the soup and let them cook through. Stir in coriander, lemon juice, and fish sauce, seasoning with salt and freshly ground pepper.