Thai soup with chicken

Ingredients for 4 servings:

• 1 stalk of lemongrass
• 2 garlic cloves
• 2 spring onions
• 1 red chili pepper(s)
• 1 m.-sized tomato(s)
• 50 g ginger root
• oil
• 350 g chicken breast, with skin and bones
• Salt
• 800 ml water
• 125 g glass noodles or rice noodles
• 2 carrots
• 400 ml coconut milk
• Lime juice
• Peanuts, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Gather all the typical Thai flavors in one pot

Whisk the lemongrass in a saucepan. Crush the garlic cloves with their skins on. Cut the white and light green parts of the spring onions into 2 cm long pieces. Slice the chili pepper into rings. Roughly dice the tomato. Finely chop the ginger with the skin on. Heat 1 tablespoon of oil in a saucepan and sauté everything over medium heat for 4-5 minutes. Add 800 ml of water and bring to a boil. Add the chicken breast and 1/2 teaspoon of salt to the pan and simmer gently for 40 minutes. Cook the rice noodles according to the package instructions. Trim the carrots and cut them into thin strips. Remove the meat from the broth. Pour the broth through a sieve into a second pot. Add the coconut milk and the carrots and cook for another 5 minutes. Remove the skin and bones from the meat, dice them, and heat them in the soup. Divide the noodles between bowls. Season the soup with lime juice and pour over the noodles. Sprinkle with chopped peanuts.