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🍲 Fresh Chicken Coconut Soup with Citrus

385 kcal · 30 min · 4 servings

Ingredients

• 1 stalk lemongrass
• 2 garlic cloves
• 2 red chili peppers
• 1 tbsp freshly grated ginger
• 1 tbsp sesame oil
• 500 g chicken broth
• 250 ml coconut milk (9 % fat)
• 4 chicken breast fillets (approx. 150 g each)
• 150 g bamboo shoots in slices (jar)
• 1 organic lemon
• 200 g broccoli florets
• salt
• light soy sauce

Instructions

1. 1. Cut the lemongrass stalks in half and gently press them to release the aroma.
2. 2. Peel the garlic cloves and cut them in half.
3. 3. Wash the chili peppers thoroughly, remove the stems, and slice them into thin rings.
4. 4. Heat some oil in a pot and briefly sauté half of the chili rings together with the lemongrass, garlic, and ginger.
5. 5. Pour in the vegetable broth and coconut milk and bring the mixture to a boil.
6. 6. Let the soup simmer gently on low heat for about 10 minutes.
7. 7. Strain the soup through a fine mesh sieve to remove the solid ingredients, then return the liquid to the pot.
8. 8. Wash the chicken breast fillets, pat them dry with a kitchen towel, and cut them into small cubes.
9. 9. Drain the sprouts well so that no water remains.
10. 10. Wash the lemon under hot water, dry it, and cut off the ends.
11. 11. Slice the lemon into thin rounds.
12. 12. Add the chicken cubes, sprouts, bamboo shoots, broccoli, and the remaining chili rings to the soup.
13. 13. Let everything cook gently on low heat for 8 to 10 minutes.
14. 14. Finally, season the finished soup to taste with salt and soy sauce.

Nutrition per serving

• kcal: 385
• Protein: 43 g · Fett/Fat: 18 g · Carbs: 8 g