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🍽️ Creamy Coconut Chicken Soup

380 kcal · 30 min · 4 servings

Ingredients

• 2 stalks lemongrass
• 2 tsp ginger
• 3 kaffir lime leaves
• 250 g mushrooms
• 3 tomatoes
• 3 chili peppers
• 500 g chicken breast fillet
• 1 can coconut milk (unsweetened; 400 ml)
• 4 tbsp lemon juice
• 4 tbsp fish sauce
• cilantro leaves (for garnishing)

Instructions

1. 1. Wash the lemongrass thoroughly.
2. 2. Cut the lemongrass into pieces about 6 centimeters long.
3. 3. Clean the kaffir lime leaves.
4. 4. Clean the mushrooms.
5. 5. Halve or quarter the mushrooms if necessary.
6. 6. Wash the tomatoes.
7. 7. Cut the tomatoes into eighths.
8. 8. Remove the core from the tomatoes.
9. 9. Wash the chilies.
10. 10. Slice the chilies into thin rings.
11. 11. Remove the seeds from the chilies if you wish.
12. 12. Cut the chicken breast fillet crosswise into strips about 1 centimeter wide.
13. 13. Heat the coconut milk in a pot.
14. 14. Add the lemongrass to the coconut milk.
15. 15. Add the kaffir lime leaves to the coconut milk.
16. 16. Add the ginger to the coconut milk.
17. 17. Bring the mixture to a boil.
18. 18. Simmer the mixture uncovered for about 2 minutes.
19. 19. Pour in about 700 milliliters of water.
20. 20. Bring the mixture to a boil again.
21. 21. Add the chicken strips.
22. 22. Add the mushrooms.
23. 23. Add the tomatoes.
24. 24. Simmer everything uncovered over low heat for another 5 minutes.
25. 25. Season the soup with lemon juice.
26. 26. Season the soup with fish sauce.
27. 27. Taste the soup and adjust the seasoning.
28. 28. Remove the lemongrass from the soup.
29. 29. Remove the kaffir lime leaves from the soup.
30. 30. Divide the soup among small bowls to serve.
31. 31. Garnish the soup with chili rings.
32. 32. Garnish the soup with fresh coriander leaves.

Nutrition per serving

• kcal: 380
• Protein: 36 g · Fett/Fat: 23 g · Carbs: 6 g