Thai coconut soup with chicken

Ingredients for 4 servings:

• 500 g chicken fillet(s)
• 250 g mushrooms, small
• 150 g cherry tomatoes
• 75 g mung bean sprouts
• 1 small chili pepper(s), red
• 1 stalk(s) lemongrass
• 1 piece(s) ginger, walnut-sized
• 400 ml coconut milk, unsweetened
• 1 lime(s), untreated
• 1 tbsp instant chicken broth
• 3 tbsp soy sauce
• ¾ liter of water
• coriander leaves for garnishing
• chili flakes for garnishing

Instructions

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

Clean and halve the mushrooms. Dice the flesh. Wash the chili pepper, cut it lengthwise, remove the seeds and membranes, and slice the chili into strips. Peel and finely dice the ginger. Wash the lemongrass and chop it roughly. Bring the coconut milk to a boil with ¾ l of water and stir in the instant broth. Add the ginger, chili, lemongrass, and flesh. Simmer everything for about 15 minutes. Meanwhile, wash the tomatoes and mung bean sprouts and add them along with the mushrooms about 5 minutes before the end of the cooking time. Wash and halve the lime. Squeeze one half and cut the rest into pieces. Add the soy sauce and lime juice to the soup. Garnish with the rest of the lime and coriander, if desired. Sprinkle chili flakes over the soup, if desired.