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Chicken soup with coconut milk

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Ingredients for 6 servings:

  • 300 g chicken fillet(s)
  • 1 liter chicken broth
  • 40 g ginger, grated or ginger powder
  • 1 tsp lemongrass, finely chopped
  • 100 g mushrooms
  • ½ tsp sambal oelek
  • 2 tbsp lemon juice
  • 10 basil leaves
  • 12 cherry tomatoes
  • 500 ml coconut milk
  • Salt and pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the chicken into strips and slice the mushrooms. Bring the soup to a boil, add the ginger, lemongrass, chicken, coconut milk, sambal oelek, and mushrooms, and simmer gently for 15 minutes. Slice the cherry tomatoes and finely slice the basil. Add both to the soup before serving, season with lemon juice, salt, and pepper, and let it simmer for about 4 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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