Lemongrass coconut soup

Ingredients for 4 servings:

• 3 stalk(s) lemongrass
• 1 bunch of spring onions
• 2 m.-sized carrot(s)
• 30 g ginger
• 2 garlic cloves
• 1 chili pepper(s), red, only slightly hot
• 3 tbsp coconut oil or peanut oil
• 1 ½ liters of water
• Soy sauce
• 1 can coconut butter, approx. 200 g
• Lime juice
• Sweet Chili Sauce and Hot Chili Lemongrass Sauce
• 100 g sugar snap peas
• 2 m.-sized carrot(s)
• 1 small zucchini
• 100 g mushrooms
• 150 g broccoli or cauliflower
• 400 g chicken breast
• 50 g soy sprouts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

For the broth, halve the lemongrass lengthwise and cut into pieces. Trim the dark green part of the spring onion and cut into coarse rings. (Slice the light green part into fine rings and set aside for decoration). Peel and roughly chop the carrots, ginger, and garlic. Deseed the chili and cut into rings. Heat the oil in a pan and sauté the prepared vegetables. Don’t let it get too brown, or it will become bitter! Deglaze with 1.5 liters of water and season generously with soy sauce. Bring the broth to a gentle simmer and reduce to about one liter. Strain through a sieve and stir the coconut butter into the broth. Season to taste with soy, sweet chili, and hot chili lemongrass sauce and lime juice. If desired, puree with a hand blender. For the soup garnish, cut the meat into thin slices and the vegetables into bite-sized pieces. Cook everything in the broth for about 5 minutes until al dente. Add the sprouts to the soup, but blanch them in boiling water first. Garnish with the spring onions.