John Myers
Asian Chicken Breast Fillet Soup
The perfect asian chicken breast fillet soup recipe with a picture and simple step-by-step instructions.
- 400 g Fresh chicken breast fillet
- 400 g Small. white mushrooms
- 100 g Cherry tomatoes approx. 100 g
- 1 piece Ginger approx. 25 g
- 2 Lemongrass
- 250 ml Coconut milk (tetrapack)
- 4 Kaffir lime leaves (From the Asia Shop)
- 1250 ml Chicken broth (5 teaspoons instant)
- 200 ml Dry white wine
- 3 tbsp Dark soy sauce
- 3 tbsp Sweet soy sauce
- 1 tsp Sambal oelek
- 50 g Spring onions
- Clean / sinew, wash and cut the chicken breast fillets. Peel the lemongrass, cut in half lengthways and press down a little with the knife. Peel the ginger and cut into thin slices. Clean / brush the mushrooms, remove the stems and cut in half or the slightly larger quarters. Wash the tomatoes, remove the stem and cut in half. Clean and wash the spring onions and cut into fine rings. Simmer coconut milk (250 ml) with lemongrass, kaffir lime leaves and diced ginger for approx. 5 – 6 minutes. Pour in the chicken broth (1250 ml) and the white wine (200 ml), bring to the boil and simmer for another 5 – 6 minutes. Remove the lemongrass, ginger slices and lime leaves, add the chicken breast fillet strips, mushrooms and tomatoes and simmer / simmer for about 10 minutes. Season with dark soy sauce (3 tbsp), sweet soy sauce (3 tbsp) and sambal oelek (1 tsp). Pour the soup into Chinese soup bowls, spread the spring onion rings on top (1 – 2 teaspoons) and serve the soup hot.
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