Coconut soup with chicken

Name: Coconut soup with chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Spring onions; 300 g small mushrooms; 1 red chilli pepper; 1 piece(s) (approx. 20 g) Ginger; 4 Kaffir lime leaves (alternatively 3 tablespoons lime juice); 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp salt, pepper; 1 TABLESPOON Oil; 1 can(s) (400 ml) unsweetened coconut milk; 2 TEASPOONS Vegetable broth (instant); 1-2 TABLESPOONS Soy sauce

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Spring onions
300 g small mushrooms
1 red chilli pepper
1 piece(s) (approx. 20 g) Ginger
4 Kaffir lime leaves (alternatively 3 tablespoons lime juice)
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp salt, pepper
1 TABLESPOON Oil
1 can(s) (400 ml) unsweetened coconut milk
2 TEASPOONS Vegetable broth (instant)
1-2 TABLESPOONS Soy sauce

Directions

1
Clean, wash and chop the spring onions. Clean the mushrooms, wash them briefly if necessary and cut in half. Clean chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Peel and finely dice ginger.
2
Wash the lime leaves. Wash the meat, dab dry, dice and season with salt and pepper.
3
Heat the oil in a large pot. Fry the mushrooms, spring onions and chillies for 2-3 minutes, turning them over. Add meat, coconut milk, 400 ml water, lime leaves and ginger and bring to the boil. Stir in vegetable stock and simmer everything for 10-12 minutes.
4
Season soup with soy sauce, salt and pepper.