John Myers
Ingredients for 4 servings:
- 800 ml coconut milk
- 200 ml chicken broth
- 200 g mushrooms
- 200 g chicken breast fillet(s)
- 1 onion(s)
- 2 carrots
- 1 celery
- 1 tsp brown sugar
- 30 g ginger
- 3 stalk(s) lemongrass
- 2 kaffir lime leaves
- fish sauce
- Curry paste, red
- Lime juice or orange juice
- Oil for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Bring the chicken broth and coconut milk to a boil in a saucepan. Finely dice the onions, thinly slice the ginger, roughly dice the mushrooms, slice the carrots and celery, and dice and fry the chicken breast. Add everything to the soup along with the lemongrass and lemon leaves and simmer for 10 minutes. Place the ginger in a bag and remove it at the end. Add the curry paste, lime, fish sauce, and sugar to taste. Alternatively, you can also use a chili pepper instead of the curry paste.
Facebook Comments