Asian chicken soup

Ingredients for 5 servings:

• 4 dl coconut milk, unsweetened
• 8 dl water
• 2 cubes of chicken broth
• 4 stalks of lemongrass
• 20 slices of ginger (2 cm in diameter)
• 300 g turkey meat (shredded)
• 20 mushrooms, fresh
• 1 lime(s), the juice
• some chili
• 2 tbsp oil (sunflower oil)
• herbal salt
• salt and pepper

Instructions

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

with lemongrass, ginger and lime juice

Wash and quarter the mushrooms. Wash the lemongrass and cut into 5 cm long strips, scoring the thick ends or crushing them with a mortar and pestle. Peel the ginger and cut into 3 mm thick slices. Season the meat with salt and pepper and let it marinate for 10 minutes. Squeeze the lime and reserve the juice. Heat the oil, add the mushrooms and season with salt. Steam them until they are still slightly crunchy. Then remove from the pot. Bring the coconut milk, water, lemongrass, and ginger to a boil and add the stock. Simmer the soup for 10 minutes. Add the lime juice, the meat, and mushrooms, and add chili to taste. Once the meat is cooked, the soup is ready to enjoy. Leave the ginger and lemongrass on the plate uneaten. If this bothers someone, these flavorings can be removed before serving. However, I like to serve these ingredients.