Asian soup with coconut milk

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 3 stalk(s) leeks
• 1 can coconut milk
• 2 garlic cloves
• 1 small chili pepper(s)
• 1 lemon(s), juice
• 2 bags of rice
• 1 liter chicken broth
• 2 tbsp soy sauce
• possibly sugar
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

exotic stew

Cut the meat into small strips and toss with soy sauce. Finely chop the garlic and chili pepper (seedless, incredibly hot!), cut the leek into approximately 4 cm long pieces, then slice lengthwise into thin strips. Cook the rice according to the instructions and drain in a colander. Heat oil in a wok or large pot and fry the meat. When the meat is lightly browned, add the chili and garlic and fry briefly. Then deglaze with stock, a little lime juice, and coconut milk and bring to a boil. Add the leek to the boiling soup and cook briefly (3-4 minutes). Finally, add the rice from the boil-in-the-bags (more or less to taste). Season to taste with lime juice, salt, and perhaps a pinch of sugar.