Coconut chicken soup

Ingredients for 4 servings:

• 340 ml chicken broth from the jar
• 1 can coconut milk, 400 ml
• 150 g chicken breast fillet(s)
• 150 g vegetables (Asian vegetables), fresh or frozen
• 1 pinch(s) lemongrass powder
• 2 cloves garlic
• 1 small piece(s) of ginger
• 3 stalk(s) spring onions
• 1 tsp curry powder
• Salt and pepper, black
• e.g. lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the chicken breast into not-too-long strips, finely grate the small piece of ginger, and slice the spring onions into thin, diagonal rings. Prepare the Asian vegetables—e.g., mung bean sprouts, carrots, leeks, bamboo shoots, bell peppers, shiitake mushrooms, and snow peas—or—quicker and cheaper—use the prepared mix from the frozen package. Fry the chicken breast strips in a little oil, then add the spring onion pieces and the vegetables and fry for 2 minutes. Deglaze everything with the chicken stock, add the garlic through a press. Add the ginger and coconut milk, and season with curry, salt, pepper, lemongrass, and lemon juice. Simmer on low heat for 30 minutes, stirring occasionally. When serving, garnish the soup with blanched vegetables, egg, or chicken strips.