Chicken and Coconut Soup

with lime juice

For 4 servings

1 cm fresh galangal

2 sticks of lemongrass

5 fresh kaffir lime leaves

500 g chicken fillet

500 ml coconut milk

5 tbsp fish sauce

2 tbsp sugar

2 sprigs of coriander

5 green Thai chillies

1 teaspoon black chili paste

125 ml lime juice

Preparation time: approx. 40 minutes

Per serving approx. 431 kcal / 1805 kJ 40 g E, 30 g F, 5 g KH

1  Washgalangal, lemongrass and lime leaves and pat dry. Cut the galangal into 6 slices, cut the white parts of the lemongrass into 2.5 cm pieces and crush them, halve the lime leaves. Wash the chicken, pat dry and cut into strips.

2  Put half of the coconut milk with the galangal, lemongrass and kaffir lime leaves in a large saucepan and bring to the boil. Add the chicken, fish sauce and sugar. Cook for about 4 minutes until the chicken is cooked through. Then add the rest of the coconut milk and bring the soup to the boil again.

3  Washcoriander and chili peppers and shake dry. Pluck the coriander leaves and chop with the chillies. Mix the chili paste and lime juice in a soup tureen and pour the soup over them. Serve coriander leaves and chilli separately.

TIP

Galangal: Also known under the name “Thai ginger” and botanically related to it, galangal tastes similarly spicy and mildly peppery. When shopping, look for firm fresh tubers - if you do not get galangal, you can also use ginger.