Coconut – Asparagus Foam Soup

Rinse the chicken breast fillet with cold water and pat dry. Then cut into bite-sized pieces. Peel and finely chop the ginger.

Mix a little honey and sunflower oil with the ginger, add a little salt & pepper and marinate the meat with it. Let rest for a good 30 minutes.

Peel the asparagus, cut off the woody ends generously. Then cut into pieces about 1 cm long. Put the asparagus heads aside. Cut the lemongrass stalks into small pieces and pound them until they are fibrous.

In another pot, bring the peel to the boil with the ends and "boil" for a good 20 minutes, then strain over a sieve and collect the brew.

Meanwhile bring just enough water to boil that the pieces of coffin are covered, add a little salt & sugar and cook the asparagus pieces on low heat for about 15 minutes. Then pour over a sieve and collect the brew, put the asparagus pieces aside, now put the two brews together with the lemongrass pieces back on the stove and reduce by half. Then strain over a sieve and collect the brew.

Heat the chicken broth together with the coconut milk and the stock, add the asparagus pieces and bring to the boil briefly, then add the cream and puree the whole thing. Season again to taste, add the asparagus tips and cover and let stand for a good 10 minutes on a low heat.

In the meantime, roast the coconut flakes in a pan a little without fat, take them out and heat some sunflower oil in the pan and fry the marinated chicken pieces on all sides.

We put some of the fried chicken pieces in a soup cup, fill up with hot soup and garnish with some chopped parsley and the desiccated coconut and now ..... enjoy your meal .....