Coconut Chicken Soup with Lentils
Ingredients
- Ingredients
- 250 grams Lentils
- 1 onion
- 2 garlic cloves
- 1 green chili pepper
- 1 tsp freshly grated ginger
- 2 Tbsps sesame oil
- 1 tsp Cumin
- 1 tsp Garam Masala
- 400 grams Chicken broth
- 400 grams Coconut milk
- 2 Chicken breasts (about 140 grams)
- salt
- freshly ground peppers
- cilantro (for garnish)
Preparation steps
Rinse and drain the lentils. Peel and finely chop the onion and garlic. Rinse, halve, seed and finely chop the chile pepper. Heat the sesame oil in a large pot. Add the chile pepper, onion, garlic and ginger and sauté until the onion is translucent. Add the cumin seeds and garam masala and stir to combine. Add the broth and coconut milk. Add lentils, cover and simmer, stirring occasionally until lentils are cooked through, about 40 minutes. If the pot is getting dry, add a little more broth.
Rinse the chicken breasts, pat dry, place in a steamer over simmering water and steam until cooked through, about 10 minutes. Allow to cool slightly and shred. Divide between serving bowls. Season the soup with salt and pepper and pour over the chicken. Serve garnished with cilantro.
