Spicy Coconut Chicken Soup

Ingredients for 8 servings:

• 1 chicken
• 1 piece(s) ginger, thumb-sized
• 6 spring onions
• 6 chili pepper(s), red
• 7 cloves garlic
• 500 g mushrooms
• 1 tbsp soy sauce
• 2 tbsp chili sauce
• 6 tbsp fish sauce
• 2 cans of coconut milk
• 1 bunch of basil
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Cut the chicken in half down the back and place it flat in a saucepan. Add the piece of ginger and a teaspoon of salt, then add 1.5 liters of water; the chicken should be covered. Bring to a boil briefly and simmer over medium heat for about 45 minutes. After 20 minutes, turn the chicken over. Slice the mushrooms, ring the spring onions, strip the basil, and thinly slice the garlic. Halve the chili peppers and cut into strips (remove the seeds if you like). After 45 minutes, remove the chicken and, after letting it cool briefly, remove the meat from the bones and tear it into bite-sized pieces. Reserve one liter of the stock and set it aside. Heat a saucepan over high heat, add a little oil, and briefly brown the chicken, seasoning with pepper. Set the browned meat aside and then brown the mushrooms over high heat. When they start to release water, let the water evaporate and set the mushrooms aside. Reduce the heat by half and briefly sauté the spring onions, garlic, and chili strips, stirring occasionally. Add 6 tablespoons of fish sauce. Now add the chicken and mushrooms and pour in the coconut milk and 1 liter of the previously cooked chicken stock. Season with soy sauce and chili sauce. Simmer for about 10 minutes, then add the basil strips. Simmer for another 5 minutes and serve. Serve with rice or baguette.