Coconut Chicken Soup with Lemon

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Coconut Chicken Soup with Lemon
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
1 sprig Lemongrass
2 garlic cloves
2 red chili peppers
1 Tbsp freshly grated ginger
1 Tbsp sesame oil
500 grams Chicken broth
250 milliliters Coconut milk (9% fat)
4 Chicken breasts (each about 150 grams)
150 grams Bamboo shoots (canned, sliced)
1 lemon
200 grams Broccoli
salt
light soy sauce

Preparation steps

1.

Trim both ends of lemongrass and peel tough outer layer. Halve lengthwise and smash bulb end. Peel and halve garlic. Rinse chile peppers and cut crosswise into rings. Briefly sauté half of the chile peppers with lemongrass, garlic and ginger in hot oil. Add broth and coconut milk. Bring to a boil and simmer about 10 minutes. Strain through a sieve back into the pot.

2.

Rinse chicken breasts, pat dry and slice. Drain bamboo shoots. Rinse lemon in hot water, wipe dry, trim off ends and cut into slices. Add lemon slices, chicken, bamboo shoots, broccoli and remaining chile peppers to the soup. Simmer until chicken is cooked through, 8-10 minutes. Season with salt and soy sauce.