Thai coconut soup

Ingredients for 2 servings:

• 2 chicken breast fillets
• 500 ml coconut milk
• 200 ml chicken broth or vegetable broth
• 1 pack of glass noodles
• 1 onion(s)
• 3 garlic cloves
• 3 stalks of lemongrass
• 1 piece(s) ginger, approx. 3 cm
• 3 tomatoes
• 2 tsp soy sauce
• Sambal Oelek
• 1 lime(s)
• Bean sprouts, fresh, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Tom kha gai, the most delicious soup ever – recipe from Thailand

Heat the coconut milk and add the broth. Halve the garlic cloves, slit the lemongrass lengthwise, slice the ginger thickly, cut the onion into 2-3 cm pieces, wash the bean sprouts, squeeze the juice of half a lime, and add everything to the coconut milk and bring the soup to a boil. Cut the meat into small pieces and cook in the soup until tender, then turn off the heat. Cut the tomatoes into eighths and add them as soon as the soup has stopped boiling. Season with soy sauce and sambal oelek. Cook the glass noodles according to the package instructions, then cut them in half a few times. Serve the noodles separately or add them directly to the soup. However, they absorb quite a bit of liquid if you let the soup stand for too long. The garlic, lemongrass, and ginger are not eaten. Enjoy!