Light Asian vegetable soup

Ingredients for 2 servings:

• 500 ml vegetable stock or chicken stock
• 100 g chicken breast, shrimp or vegetables
• 1 spring onion(s)
• 1 small bunch of coriander leaves
• 2 chili peppers, depending on the spiciness
• 2 cm ginger root
• 1 stalk of lemongrass
• 100 g broccoli florets
• fish sauce

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

optionally with chicken breast, shrimp or vegetarian

I’m describing how to prepare this with chicken breast. If you prefer shrimp or vegetarian options, simply replace the chicken with shrimp or vegetables of your choice. Cut the chicken breast into small strips and then cook in about 100-200 ml of water for 5 minutes. Remove the chicken strips and set aside. Add a glass of vegetable stock to the cooking water, and our soup base is ready. Roughly slice the ginger. Divide the lemongrass into 3 pieces and press them down with a knife. Let both simmer gently in the broth. Finely slice a chili pepper and add it to the pot. Season the soup with fish sauce to taste. Add the broccoli florets and simmer for about 5 minutes. Turn off the heat and add the precooked meat. While the soup is cooking, slice the other chili pepper and a spring onion into rings. Chop the small bunch of coriander. Now prepare the bowls or plates for serving. For each serving, add a tablespoon of spring onion, some chili, and coriander to the bowl. Top with the hot soup and serve.