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🍲 Creamy Chicken Coconut Soup with Thai Flavors

442 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets (approx. 300 g, skinless)
• 2 red chili peppers
• 2 stalks lemongrass
• 4 lime leaves
• 1 garlic clove
• 1.5 cm galangal
• 200 g pea pods
• salt
• 2 tbsp soybean oil
• 400 ml poultry stock
• 400 ml coconut milk (unsweetened)
• pepper (from the mill)
• tarragon (for garnish)

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into strips about 1 centimeter wide.
4. 4. Rinse the chili peppers under running water.
5. 5. Halve the chili peppers lengthwise.
6. 6. Remove the seeds from the chili peppers.
7. 7. Cut the deseeded chili peppers into fine strips.
8. 8. Rinse the lemongrass stalks under running water.
9. 9. Cut off the hard, woody upper ends of the lemongrass.
10. 10. Gently crush the lemongrass using the flat side of a knife.
11. 11. Cut the lemongrass into pieces about 5 centimeters long.
12. 12. Cut the lime leaves into fine strips.
13. 13. Peel the garlic.
14. 14. Peel the galangal (an ginger-like root).
15. 15. Finely chop the garlic and the galangal.
16. 16. Rinse the green beans under running water.
17. 17. Remove the hard stem ends of the beans.
18. 18. Bring a pot of salted water to a boil.
19. 19. Add the beans to the boiling water.
20. 20. Cook the beans for 5 minutes.
21. 21. Drain the beans.
22. 22. Rinse the beans with cold water to stop the cooking process.
23. 23. Let the beans drain well.
24. 24. Heat 1 tablespoon of oil in a grill pan.
25. 25. Fry the chicken strips briefly and vigorously.
26. 26. Season the meat with salt and pepper.
27. 27. Remove the meat from the pan.
28. 28. Keep the meat warm.
29. 29. Heat the remaining oil in a pot.
30. 30. Sauté the garlic, galangal, lime leaves, and chili briefly.
31. 31. Pour the poultry stock into the pot.
32. 32. Pour the coconut milk into the pot.
33. 33. Add the lemongrass to the soup.
34. 34. Add some water if necessary.
35. 35. Season the soup with salt.
36. 36. Bring the soup to a boil.
37. 37. Reduce the heat to a low setting.
38. 38. Add the chicken meat to the soup.
39. 39. Cover the pot.
40. 40. Let the soup simmer for 6 to 8 minutes on low heat.
41. 41. Remove the lemongrass pieces from the soup.
42. 42. Add the prepared beans to the soup.
43. 43. Heat the beans in the soup.
44. 44. Garnish the soup with tarragon as desired.
45. 45. Serve the soup hot.

Nutrition per serving

• kcal: 442
• Protein: 32 g · Fett/Fat: 32 g · Carbs: 6 g