John Myers
Contents
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Ingredients
for the topping
- Ginger
- 1 piece Chilli red, size according to taste
- 4 Stalk Fresh smooth parsley
- 4 Stalk Sunflower oil
- 400 ml Unsweetened coconut milk
- 400 ml Chicken broth
- 6 piece Chicken breast fillet
- Black pepper from the mill
- Salt
- 1 piece Organic lemon
- 1 piece Tofu firm
- 1 piece Sesame
- 1 piece Sunflower oil
- 1 piece Garlic
- 1 piece Chilli red
Instructions
- Peel and finely chop the knobi. Peel and finely chop the ginger. Core and finely chop the chilli. Rinse the chicken breast fillet with cold water, pat dry and remove the skins and cut into bite-sized pieces.
- Heat some sunflower oil and let the garlic, ginger and chilli sear briefly. Deglaze with the coconut milk and the chicken stock and bring to the boil once. Add the meat and season a little with salt & pepper. Then take it off the stove and put a lid on it and let it stand for about 15 minutes.
- In the meantime, cut the tofu into cubes for the topping. Heat some sunflower oil, add the whole garlic together with the chilli and let it steep for a moment. Then add the tofu cubes, toss briefly, sprinkle with sesame seeds and carefully fry on all sides.
- Peel the zest from the lemon with the zest and cut into small pieces, then squeeze the fruit. Pluck the leaves from the parsley and cut finely.
- Now add the lemon peel to the soup and season with lemon juice & pepper.
- Put the finished soup in a soup cup, sprinkle with the parsley and add the tofu cubes and now ..... enjoy your meal .....
Nutrition
Serving: 100gCalories: 7kcalCarbohydrates: 0.8gProtein: 0.3gFat: 0.2g
