Chicken soup with coconut milk

Ingredients for 4 servings:

• 1.2 liters of chicken broth
• 200 g chicken breast fillet(s)
• 1 chili pepper(s), halved lengthwise and pitted
• 7 ½ cm lemongrass, halved lengthwise
• 3 kaffir lime leaves
• 2 ½ cm ginger, peeled and sliced
• 120 ml coconut milk
• 6 spring onions, in rings
• ¼ tsp curry paste, green, to taste, more if needed
• Salt
• Coriander leaves for garnishing
• possibly rice

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 15 minutes

Combine the broth, chicken, chili, lemongrass, lime leaves, and ginger in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, until the meat is tender and firm. Remove the meat from the broth, let it cool slightly, and cut into strips. Strain the broth, pour it back into the saucepan, and return it to the heat until it’s gently simmering. Stir in the coconut milk and spring onions. Add the chicken and simmer gently in the broth for 10 minutes, until the flavors are combined. Stir in the curry paste. Season the soup with salt and, if desired, add more curry paste to spice it up. Ladle the soup into warmed bowls, garnish with cilantro, and serve! I always add a little rice when I have guests. It makes the soup more filling!