Chicken coconut soup

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the broth, wash the meat and put it in a large pot. Add cloves, star anise, peppercorns, 2 teaspoons salt and 2 1⁄2 l water. Bring everything to the boil and simmer covered for about 45 minutes. Skim off any foam that develops. Take the meat out and let it cool down. Pour stock through a sieve.

2. 2

   Clean and wash the peppers and broccoli and cut into short strips or small florets. Clean, wash and halve the mushrooms. Wash and slice the limes. Clean chillies, carve lengthwise, remove seeds, wash and chop. Remove the outer leaves from the lemon grass, chop the soft inside very finely. Peel and finely chop the ginger.

3. 3

   Heat the oil in a large pot. Sweat chilli, ginger and lemongrass in it. Add tomato paste and also fry. Deglaze with broth and coconut milk. Add prepared vegetables and lime slices. Bring to the boil and simmer for about 10 minutes.

4. 4

   Clean, wash and cut the spring onions into strips. Remove flesh from skin and bone and cut into small pieces. Heat in the soup with the spring onions. Season soup with salt and soy sauce.

Nutrition Facts

KCAL
260 kcal

CARBS
6 g

FATS
17 g

PROTEINS
19 g