Chicken soup with lemon grass

Name: Chicken soup with lemon grass
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Sticks of lemongrass; 4 Kaffir lime leaves; 2-3 TEASPOONS Chicken broth; 500 g Chicken filet; 250 g Oyster mushrooms; 2-3 medium-sized tomatoes; 1 small red chili pepper; 1 can(s) (400 ml) unsweetened coconut milk; 4 TABLESPOONS Soy sauce; 3-4 Tbsp Lime juice; 1/2 bunch Chives

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Sticks of lemongrass
4 Kaffir lime leaves
2-3 TEASPOONS Chicken broth
500 g Chicken filet
250 g Oyster mushrooms
2-3 medium-sized tomatoes
1 small red chili pepper
1 can(s) (400 ml) unsweetened coconut milk
4 TABLESPOONS Soy sauce
3-4 Tbsp Lime juice
1/2 bunch Chives

Directions

1
Remove the hard outer leaves and roots from the lemongrass. Crush the stalk and cut into pieces. Wash the lime leaves, chop them coarsely if necessary. Wash galangal, cut into slices. Boil up everything with 3/4 l water and broth. Wash the fillet and simmer covered for 15-20 minutes.
2
Clean the mushrooms, rub and possibly cut them into smaller pieces. Wash and chop the tomatoes. Carve, seed, wash and finely chop the chilli
3
Take out the meat. Add the mushrooms, tomatoes, chilli and coconut milk to the broth and simmer for another 10 minutes. Cut meat into strips, heat in the soup. Season soup with soy sauce and juice. Wash the chives, chop finely, sprinkle on top