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🍽️ Creamy Chicken Coconut Soup

498 kcal · 30 min · 4 servings

Ingredients

• 2 cm fresh ginger
• 1 clove garlic
• 1 red chili pepper
• 1 stalk lemongrass
• 400 g chicken breast fillet (kitchen-ready, skinless)
• 250 g mushrooms
• 2 tbsp coconut oil
• 500 ml poultry broth
• 400 ml unsweetened coconut milk
• salt
• pepper (from the mill)
• 2 tbsp coriander leaves
• light soy sauce
• lime juice

Instructions

1. 1. Peel the ginger and garlic cloves. Chop both ingredients very finely.
2. 2. Wash the chili pepper. Slice it into thin rings. Remove the seeds if you prefer it less spicy.
3. 3. Clean the lemongrass. Remove the tough outer layer. Slice the inner stalk into thin rings.
4. 4. Rinse the meat under running water. Pat it dry with a kitchen towel.
5. 5. Clean the mushrooms. Slice them into thin strips.
6. 6. Heat the oil in a large pot.
7. 7. Add the chopped ginger, garlic, chili rings, and lemongrass rings to the pot. Sauté the aromatics briefly.
8. 8. Pour the broth and coconut milk into the pot.
9. 9. Place the whole piece of meat into the soup.
10. 10. Season the soup with a little salt and pepper.
11. 11. Let the soup simmer gently over medium heat for about 15 minutes.
12. 12. Remove the cooked meat from the soup. Let it drain briefly.
13. 13. Slice the meat into thin strips.
14. 14. Add the mushroom slices and coriander to the soup.
15. 15. Heat the soup briefly until the ingredients are hot.
16. 16. Season the soup to taste with soy sauce and lime juice.
17. 17. Serve the soup in small bowls.

Nutrition per serving

• kcal: 498
• Protein: 36 g · Fett/Fat: 36 g · Carbs: 6 g