Indian chicken soup

Ingredients for 4 servings:

• 1 m.-sized chicken
• 1 sprig lemongrass
• 1 can coconut milk
• 3 large potatoes
• 1 onion(s)
• 150 g pasta
• 4 carrots
• Coriander leaves
• salt and pepper
• possibly cheese
• n. B. water

Instructions

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

delicious chicken soup with coconut milk and lemongrass

First, cover the chicken with plenty of water and simmer gently in a large pot. I’ve found that roast chicken has tastier meat than soup chicken. Add a whole onion and a stalk of lemongrass to the pot (cut a small piece off the front and back first). After about 40 minutes of cooking, remove the chicken and remove the meat from the bones. Then return it to the pot with the chopped carrots and potatoes and season to taste. Simmer for another 10 minutes on medium heat, and five minutes before serving, add the noodles, chopped cilantro, and coconut milk. As a special treat, I add a small piece of cheese to each plate, which melts into the hot soup.