🍽️ Thai-style Coconut Soup with Shrimp and Lemon Chicken Skewers

Name: Thai-style Coconut Soup with Shrimp and Lemon Chicken Skewers
Total time: 30 min
Yield: 4 servings
Ingredients: 5 stalks lemongrass; 1 lime; 10 g fresh ginger; 10 g galangal; 1 red chili pepper; 2 garlic cloves; 500 ml coconut milk; 500 ml vegetable broth; 6 tbsp fish sauce; 80 g mango flesh; 1 red bell pepper; 2 stalks celery; 2 spring onions; 120 g snow peas; 4 tbsp soybean oil; salt; pepper; 300 g chicken breast fillet (kitchen-ready; skinless); 8 large shrimp (peeled and deveined); 1 pinch chili flakes

589 kcal · 30 min · 4 servings

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Ingredients

5 stalks lemongrass
1 lime
10 g fresh ginger
10 g galangal
1 red chili pepper
2 garlic cloves
500 ml coconut milk
500 ml vegetable broth
6 tbsp fish sauce
80 g mango flesh
1 red bell pepper
2 stalks celery
2 spring onions
120 g snow peas
4 tbsp soybean oil
salt
pepper
300 g chicken breast fillet (kitchen-ready; skinless)
8 large shrimp (peeled and deveined)
1 pinch chili flakes

Instructions

1. Remove the outer leaves from the lemongrass and cut the stalk in half lengthwise.
2. Rinse the lime under hot water, dry it, and slice it into paper-thin rounds.
3. Clean the ginger and galangal, then slice both into thin rounds.
4. Wash the chili pepper, cut it in half lengthwise, remove the seeds and white membranes, and slice into thin strips.
5. Peel the garlic and slice it.
6. Combine coconut milk and broth in a pot and bring the mixture to a boil.
7. Add half of the garlic, 3 lime slices, the chili strips, ginger, galangal, lemongrass, and 3 tablespoons of fish sauce to the pot.
8. Simmer the soup over low heat for 15 minutes.
9. Cut the mango flesh into small cubes and place them in a tall blending cup.
10. Pour 2 ladles of the hot soup through a fine sieve into the cup with the mango.
11. Blend the mango and soup mixture until smooth using a hand blender.
12. Strain the remaining soup through a sieve and return it to the pot along with the mango puree mixture.
13. Cover the pot and set the soup aside.
14. Wash the bell pepper, quarter it, remove seeds and white membranes, and slice into thin strips.
15. Wash the celery, clean it, and slice it.
16. Wash the spring onions, clean them, and slice into thin rings.
17. Wash the snow peas, trim them, and cut them in half diagonally.
18. Cook the snow peas for 1 minute in boiling salted water.
19. Shock the snow peas in cold water, drain them, and let them drip dry.
20. Heat 2 tablespoons of oil in a frying pan.
21. Sauté the remaining garlic over medium heat.
22. Add the bell pepper, celery, and spring onion vegetables to the pan and sauté briefly.
23. Deglaze the vegetables with the remaining fish sauce.
24. Add the snow peas, season with salt and pepper, and keep the vegetables warm.
25. Wash the chicken meat, pat it dry, and cut it into bite-sized cubes.
26. Halve the remaining lime slices and thread them alternately with the meat cubes onto the remaining lemongrass stalks.
27. Wash the shrimp and pat them dry.
28. Heat the remaining oil in a frying pan.
29. Fry the meat skewers on all sides over medium-high heat for 5 to 7 minutes until golden brown.
30. Add the shrimp and cook them along with the skewers.
31. Season everything with salt and chili flakes.
32. Reheat the soup.
33. Taste the soup and fill it into bowls or plates.
34. Place the prepared vegetables into the soup.
35. Garnish each plate with one chicken skewer and 2 to 3 shrimp.

Nutrition per serving

kcal: 589
Protein: 41 g · Fett/Fat: 39 g · Carbs: 16 g