Asian curry soup with lemongrass chicken

Ingredients for 4 servings:

• 800 ml coconut milk
• 1 liter chicken broth
• 500 g chicken breast fillet(s)
• some lemongrass
• some turmeric
• some cumin
• 1 jar curry paste
• some curry powder
• 1 jar mung bean sprouts
• possibly cornstarch
• possibly pineapple

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cut the chicken breast fillet into strips and fry in the pan with the lemongrass. Deglaze the pan with a splash of the stock and let it simmer gently. Remove the meat from the pan and keep warm. Add the curry paste to the pan and heat gently. Pour the rest of the stock into the pan and use it to deglaze the paste. Now add the coconut milk. This can also help to achieve a slightly thicker soup; you can vary it slightly if you like. Otherwise, add a little cornstarch. Let the whole thing simmer gently for 15 minutes and season to taste with the spices mentioned. You can prepare the plates ahead of time with a small handful of mung bean sprouts and the meat. Simply pour the soup over the top. You can also add pineapple to give the soup an extra kick of freshness; that also tastes delicious.