John Myers
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Soup: Chicken and Coconut Soup
The perfect soup: chicken and coconut soup recipe with a picture and simple step-by-step instructions.
- 600 g Chicken breast fillets
- 4 Cloves
- 2 Star anise
- 1 tbsp Peppercorns
- Salt
- 3 Cut the red pepper into short strips
- 1 kg Divide the broccoli into small florets
- 500 g Mushrooms, cut in half
- 2 Organic limes, cut into slices
- 2 Red chili peppers, finely chopped
- 2 Poles Lemongrass
- 4 cm Chopped ginger
- 3 tbsp Oil
- 3 tbsp Tomato paste concentrated three times
- 800 ml Unsweetened coconut milk
- 1 bunch Spring onions, cut into strips
- 2 tbsp Soy sauce
For the broth
- Wash the meat and bring to a boil in a large saucepan with the cloves, star anise, peppercorns, 2 teaspoons of salt and 2.5 liters of water. Cover and simmer for about 45 minutes. Skim off the resulting foam with a skimmer. Remove the chicken breast fillets and let them cool, then cut into fine strips. Pour the stock through a sieve and collect in a bowl.
Lemongrass
- Remove the outer leaves from the lemongrass and chop the soft inner very finely.
Soup
- Heat the oil in a large saucepan. Sweat the chilli, ginger and lemongrass in it. Add the tomato paste. Sweat and deglaze with the stock and coconut milk.
- Add the pepper strips, broccoli florets and lime slices (if there are no organic limes, remove the peel all around). Bring to the boil and simmer for about 10 minutes
- Add the strips of meat and spring onions and heat. Season to taste with salt and soy sauce.
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