Refined Coconut Soup

prepare the evening before

1. Clean the lemongrass a little if necessary, cut away the dried up stalks, then cut in half and beat with the iron to make fibers (this way the taste comes out better). Peel the ginger and garlic and cut into fine slices. If you would like to have a little pep in it, take a red chilli pepper, cut it in half and remove the kernels (if you like a little more pep leave it inside) and cut it into small pieces. Peel off the peel of the lime with the zest zipper. Pluck the leaves of the coriander (parsley) off the stem, wrap in a damp crepe and set aside. Coarsely chop the stems.
2. Heat some oil in a saucepan and briefly sauté lemongrass, ginger, garlic (who likes the chilli) & lime zest. Sprinkle with a little sugar and let it caramelize briefly.
3. Deglaze with the hot chicken stock, add the coriander stalks and bring everything to a vigorous boil. Simmer gently on a low heat for half an hour. Then remove from the heat and let it stand overnight, covered.

preparation

1. Pour the broth through a sieve and collect it. The rest can be disposed of. Heat the broth slowly with the coconut milk and then bring to the boil vigorously.
2. In the meantime, rinse the chicken pieces with cold water, pat dry and cut into small bite-sized pieces. Peel the aubergine and cut into small cubes. We only need the heads of the shiitake mushrooms, cut them into small pieces. Core the green peppers and remove the partitions, then cut into small pieces. Halve the cherry tomatoes. Cut the coriander leaves into small pieces. Squeeze the lime.
3. Important !!! … after adding the ingredients, only keep the heat so high that the soup is just before the boiling point, do not let it boil ……
4. Let the aubergines, mushrooms and peppers stand for about 5 minutes, then add the chicken and tomatoes until the chicken is cooked through (with fillet this is very quick, about 3 – 4 minutes !!!). Now season the hot broth again with the soy and fish sauce and the lime juice
5. Either distribute the soup in soup bowls and garnish with coriander leaves and enjoy or …
6. Fish out the insert with the skimmer and distribute it on the soup bowl, then briefly lather the broth with the magic wand and scoop it over the insert and sprinkle with the coriander leaves and then ….. enjoy your meal …..
7. 10 ..