Chicken soup

with coconut milk

For 4 servings

100 g green onions

2 chili peppers

2 lemongrass leaves

1 piece of fresh ginger (approx. 2 cm)

100 g mushrooms

3 tbsp rapeseed oil

100 ml rice wine

600 ml coconut milk

800 ml of chicken broth

salt

pepper

250 g chicken breast fillet

1 tbsp oil

Preparation time: approx. 20 minutes
plus cooking time: approx. 45 minutes

Per serving approx. 372 kcal / 1557 kJ 16 g E, 13 g F, 35 g KH

1  Clean and wash spring onions and cut into fine rolls. Halve and core the chillies and cut very finely. Halve the lemongrass lengthways and roughly chop. Peel the ginger and grate finely. Clean the mushrooms and cut in halves or quarters depending on the size.

2  Heat the oil in a saucepan over medium temperature. Set aside some spring onions and some of the chillies for the garnish. Add the remaining spring onions, chillies, mushrooms and lemongrass to the saucepan and cook for 5 minutes while stirring. Pour in rice wine, coconut milk and chicken stock. Add salt, pepper and ginger. Let it simmer gently for about 30 minutes.

3  In the meantime, wash the chicken, pat dry and cut into small cubes. Season with salt and pepper. Heat the oil in a pan and stir-fry the chicken cubes over a medium heat for 5–10 minutes.

4  Puree the soup, pour through a sieve, pour into a clean saucepan and heat.

5 Arrange chicken cubes on plates and pour the soup over them. Sprinkle with spring onions and chilli.