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🍽️ Thai-style Coconut Chicken Soup

575 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 1 tbsp sesame oil
• 400 ml coconut milk
• 1 tsp ginger (freshly grated)
• 2 green chili peppers
• 4 lime leaves
• 1 stalk lemongrass
• 2 plantains
• light soy sauce
• salt
• 1 tomato
• coriander leaves (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 into thin rings.
6. 6. Lightly crush the lemongrass stalks to break them open.
7. 7. Pour the coconut milk and chicken stock into a pot.
8. 8. Bring the liquid to a boil.
9. 9. Add the ginger, chili rings, lime leaves, and lemongrass to the pot.
10. 10. Let the soup simmer gently for about 5 minutes.
11. 11. Peel the plantain while the soup simmers.
12. 12. Slice the plantain into round pieces.
13. 13. Add the plantain slices to the soup.
14. 14. Add the chicken strips to the soup.
15. 15. Simmer the meat and bananas until cooked through for 6 to 8 minutes.
16. 16. Rinse the tomatoes under running water.
17. 17. Cut the tomatoes into quarters.
18. 18. Remove the inside (seeds and pulp) of the tomatoes.
19. 19. Slice the cored tomatoes into thin strips.
20. 20. Season the soup with soy sauce.
21. 21. Finish seasoning the soup with salt.
22. 22. Fill the finished soup into small bowls.
23. 23. Top the soup with the tomato strips.
24. 24. Remove the lemongrass stalks from the soup.
25. 25. Garnish the bowls with fresh coriander.
26. 26. Serve the soup immediately.

Nutrition per serving

• kcal: 575
• Protein: 51 g · Fett/Fat: 26 g · Carbs: 32 g