Asian chicken soup with ginger and coriander

Ingredients for 2 servings:

• 400 g chicken breast
• 600 ml chicken stock
• 1 stalk(s) lemongrass
• 10 g ginger
• 150 g mushrooms
• ½ bunch of spring onions
• 150 g celery
• 150 g carrot(s)
• 100 g leek
• 10 stalks of coriander
• 4 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the ginger and cut into coarse slices, halve the lemongrass and mash it slightly with the handle of a knife. Wash the chicken breast and leave it whole. Bring the vegetable stock to a boil, add the ginger, lemongrass, chicken breast, and half the chili flakes, and cook the chicken in the stock until tender. In the meantime, clean and slice the mushrooms. Cut the spring onions into short diamonds, slice the celery and carrots, and ring the leek. Wash the coriander, spin it dry, and finely chop it. Remove the ginger and lemongrass from the stock and the meat, let it cool slightly, then tear it into large pieces and keep it warm. Cook the vegetables in the stock until al dente and season with the soy sauce, lime juice, and the remaining chili flakes. Finally, add the chicken back in and heat briefly until just warm. Serve the soup in bowls and sprinkle with coriander.