Chicken in coconut soup

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 600 ml coconut milk
• 600 ml water
• 3 stalks of lemongrass
• 5 kaffir lime leaves
• 30 g galangal
• 3 shallots
• 1 can/n mushrooms, straw mushrooms, alternatively 300 mushrooms
• 1 bunch of spring onions
• 2 chili peppers
• 1 bunch of coriander leaves
• 1 lemon(s)
• 9 tbsp soy sauce, light
• 5 tbsp fish sauce

Instructions

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

Dice the chicken into pieces about 3cm in size. Clean the lemongrass, mash it flat with a pestle or press it, and cut off pieces about 5cm long. Peel the galangal and cut it into thin slices. Wash the lemon leaves and place them in cold water. Halve the chili. Finely chop the shallots. Wash the spring onions and cut off diagonal pieces about 3cm long. Wash the coriander root and set the stems aside (they will be used to sprinkle over the soup). Drain the straw mushrooms and chop them finely. Heat the water in a saucepan and add the coconut milk. Stir constantly over medium heat. Add all ingredients except the meat and mushrooms and simmer uncovered for about 3 minutes. Add the chicken and simmer for another 5 minutes. Add the straw mushrooms and cook for another 2 minutes. When serving, drizzle a little lemon juice into the soup bowls, fill with the hot soup and sprinkle with coriander leaves if desired.