Coconut Curry Soup with Chicken
Ingredients
- Ingredients
- 2 Chicken breasts
- 1 red chili pepper
- 2 sprigs Lemongrass
- 2 Kaffir lime leaves
- 100 grams shiitake mushrooms
- 1 garlic clove
- 1 tsp freshly grated ginger
- 2 Tbsps soybean oil
- 400 milliliters chicken stock
- 400 milliliters Coconut milk
- Light soy sauce
Preparation steps
Cut chicken breast fillets into strips about 1 cm wide (approximately 1/2 inch).
Rinse chile pepper, dry, half and remove seeds and ribs and cut into thin strips. Rinse lemongrass, trim both ends and peel tough outer layer. Cut lemongrass into 10 cm (approximately 4 inch) long pieces.
Peel garlic and chop finely. Rinse mushrooms and leave whole or halve depending on the size.
Heat 1 tablespoon oil in a pot. Sauté chicken briefly, add mushrooms and continue cooking for a few minutes. Remove chicken and mushroom from the pan and set aside.
Heat the remaining oil the pot, add garlic, ginger, lime leaves and chile pepper and sauté briefly. Add chicken stock, coconut milk, and lemongrass. Bring to boil, then reduce heat to simmer. If soup seems thick, add warm water as desired.
Return the chicken and the mushrooms to the pot and simmer, covered, for about 6 to 8 minutes. Remove the lemongrass stalks and lime leaves. Season with soy sauce and serve immediately.
