Thai coconut soup with chicken

Ingredients for 4 servings:

• ½ liter coconut milk
• ½ liter chicken broth or vegetable broth, instant
• 4 kaffir lime leaves
• 2 stalks of lemongrass
• 2 tbsp curry paste, green
• 10 cm galangal or ginger
• 2 chili peppers (Thai chili)
• 500 g chicken breasts
• 100 g mushrooms (shiitake) or button mushrooms
• 2 tbsp fish sauce
• 2 tbsp cane sugar
• 4 spring onions
• 1 handful of coriander
• ½ lime(s), juice
• possibly vegetables of your choice
• possibly basil (Thai basil)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

adapted version of the classic

Heat the broth with the coconut milk and curry paste. Meanwhile, peel and slice the galangal. Wash the lemongrass thoroughly and halve it, then pound the thick ends with a meat tenderizer or a pan to bring out the flavor. Finely slice the lime leaves. Add everything to the coconut broth and simmer gently for about 10 minutes. Meanwhile, halve the chili peppers, remove the seeds, and slice them into thin strips. Cut the chicken, mushrooms, and vegetables into bite-sized pieces. Remove the lemongrass from the broth and add the chopped ingredients. Simmer for another 10-15 minutes, until everything is cooked through. Season to taste with fish sauce, sugar, and lime juice. Serve the soup and garnish generously with the picked herbs.