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🍽️ Creamy Chicken Coconut Soup

359 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet
• 6 tbsp soy sauce
• 400 g coconut milk
• 1 walnut-sized piece ginger
• 1 red chili pepper
• 4 kaffir lime leaves
• 1 stalk lemongrass (coarsely crushed)
• 200 g mushrooms
• 0.5 lemon (juice)
• salt
• sugar
• 1 tomato
• 2 coriander stalks

Instructions

1. 1. Rinse the chicken fillet under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into small, bite-sized cubes.
3. 3. Place the meat pieces in the soy sauce and let them marinate briefly.
4. 4. Add the coconut milk and 750 milliliters of water to a pot.
5. 5. Peel the ginger and chop it very finely.
6. 6. Cut the chili pepper into thin rings.
7. 7. Add the chopped ginger, chili rings, lime leaves, and lemongrass to the coconut milk.
8. 8. Heat the mixture until it boils.
9. 9. Clean the mushrooms and slice them thinly.
10. 10. Add the mushroom slices to the boiling soup.
11. 11. Add the marinated chicken meat to the soup.
12. 12. Let everything simmer gently for about 7 minutes.
13. 13. Season the soup with lemon juice, salt, and sugar to taste.
14. 14. Wash the tomato and cut it into four quarters.
15. 15. Remove the seeds from the fruit flesh.
16. 16. Cut the fruit flesh into narrow strips.
17. 17. Stir the tomato pieces into the finished soup.
18. 18. Garnish the soup with fresh coriander.
19. 19. Serve the soup immediately in soup bowls.

Nutrition per serving

• kcal: 359
• Protein: 30 g · Fett/Fat: 23 g · Carbs: 8 g