Indian coconut soup

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 1 stalk of lemongrass
• 2 tbsp oil (peanut oil)
• 1 tsp turmeric, ground
• ¼ tsp cumin and cinnamon powder
• 400 ml coconut milk, unsweetened from the can
• ¾ liter chicken broth
• 2 chicken breast fillets (total approx. 200 g)
• 1 pomegranate
• Salt and pepper, and freshly ground

Instructions

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

Peel and finely chop the onion and garlic. Wash the lemongrass, flatten the stalk with a rolling pin, and tie it once like string to prevent it from disintegrating into the soup. Fry the onion and garlic in 1 tablespoon of hot oil until translucent. Add the turmeric, cumin, and cinnamon and fry briefly. Pour in the lemongrass, coconut milk, and stock and bring to a boil. Cover and simmer over low heat for about 10 minutes. Meanwhile, rinse the chicken breast fillets in cold water, pat dry, and cut into thin strips across the grain. Halve the pomegranate crosswise, scoop out the seeds and juice over a bowl or scrape out with a spoon. Remove all membranes. Add the flesh to the soup, bring to a boil briefly, and cook for 5 minutes. Remove the lemongrass from the soup. Season the soup with salt and pepper and ladle into hot bowls. Spoon the pomegranate seeds onto the soup portions. Lightly stir in the pomegranate seeds with a fork, allowing the red juice to form decorative streaks. Serve the soup immediately.