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🍲 Creamy Chicken Coconut Soup with Mushrooms and Thai Flavors

130 kcal · 30 min · 4 servings

Ingredients

• 4 stalks lemongrass
• 1 piece ginger
• 1 red chili pepper
• 3 kaffir lime leaves
• 800 ml vegetable broth
• 200 ml coconut milk
• 1 tbsp yellow curry paste
• 125 g brown button mushrooms
• 250 g chicken breast fillet
• 1 tbsp lime juice
• 1 tbsp fish sauce

Instructions

1. 1. Cut off the bottom third of the lemongrass stalks. Wash them thoroughly and pat them dry with a kitchen towel. Slice the prepared lemongrass into very fine rings. You can save the remaining part of the stalks for other dishes.
2. 2. Peel the ginger and slice it into thin rounds. Wash the chili pepper, remove the stem, and cut it in half. Remove the seeds and dice the pepper finely. Slice the kaffir lime leaves into thin strips.
3. 3. Add the broth, coconut milk, lemongrass rings, ginger slices, chili pepper, and lime leaves to a pot. Bring the mixture to a boil. Stir in the curry paste and let the soup simmer for about 10 minutes over medium heat.
4. 4. While the soup simmers, clean the mushrooms and slice them. Rinse the chicken breast under cold water and pat it dry. Cut the meat into bite-sized pieces.
5. 5. Add the mushrooms and chicken pieces to the nearly boiling soup. Cook everything for about 8 minutes until the meat is done. Season the soup with lime juice and fish sauce to taste. Divide the soup among four plates and serve hot.

Nutrition per serving

• kcal: 130
• Protein: 17 g · Fett/Fat: 5 g · Carbs: 4 g