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🍲 Thai-style Chicken Coconut Soup

385 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (kitchen-ready, 160 g each, skinless)
• 2 red chili peppers
• 1 stalk lemongrass
• 2.5 cm fresh ginger
• 400 ml coconut milk
• 600 ml chicken broth
• 4 lime leaves
• 200 g fresh mushrooms
• light soy sauce
• salt
• spring onion greens (for garnish)
• chili oil (for garnish)

Instructions

1. 1. Rinse the chicken meat under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into thin strips.
4. 4. Rinse the chili peppers under running water.
5. 5. Slice the chili peppers diagonally into thin rings.
6. 6. Remove the outer, tough leaves from the lemongrass.
7. 7. Clean the lemongrass so that only the soft inner part remains.
8. 8. Slice the lemongrass diagonally into thin rings.
9. 9. Peel the ginger using a peeler or a knife.
10. 10. Slice the ginger into paper-thin slices or grate it finely.
11. 11. Pour the coconut milk and chicken stock into a pot.
12. 12. Bring the liquid to a boil.
13. 13. Add the ginger, chili rings, lime leaves, and lemongrass to the pot.
14. 14. Let the soup simmer gently for about 5 minutes over low heat.
15. 15. Clean the mushrooms and remove any dirt.
16. 16. Halve the mushrooms or slice them.
17. 17. Add the mushrooms and the chicken meat to the soup.
18. 18. Let everything simmer for another 6 to 8 minutes until cooked.
19. 19. Season the soup with soy sauce and salt to taste.
20. 20. Fill the soup into small bowls.
21. 21. Garnish the bowls with spring onions.
22. 22. Drizzle the soup with chili oil if desired.
23. 23. Serve the soup hot.

Nutrition per serving

• kcal: 385
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 6 g