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Chicken Stew with Coconut Milk

Chicken Stew with Coconut Milk
383
calories
Calories
30 min.
Preparation
moderate
Difficulty

Ingredients

for 6 servings
3 scallion
2 Garlic cloves
50 grams fresh Ginger root
1 liter Instant chicken broth
2 teaspoons Lemongrass
150 grams white Button mushrooms
200 grams Chicken breast
100 grams Frozen pea
200 grams unsweetened Coconut cream
chile
2-3 tablespoons Lime juice
2-3 tbsp asian. Fish sauce
Iodized salt
Cilantro
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Preparation steps

1

Rinse the scallions and cut into rings. Peel the garlic and finely dice both. Boil the broth. Add the scallions, garlic, ginger and lemongrass and cook uncovered.

2

Clean the mushrooms and cut into quarters. Cut the meat into very thin strips and coarsely chop the coconut cream. After 15 minutes, add the mushrooms, meat, coconut cream, peas and chili powder into the broth and cook for another 4 minutes.

3

Lastly, add the lime juice and fish sauce and season with salt. Sprinkle with cilantro and serve.