Coconut Soup with Spinach and Chicken
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (about 160 g each)
- 400 milliliters Coconut milk (9% fat) (unsweetened, canned)
- 600 milliliters Chicken broth (instant)
- 2 tsps freshly grated ginger
- 2 sprigs Lemongrass
- 8 button Mushroom
- 1 red chili pepper
- 400 grams Spinach
- 100 grams Heavy cream
- 1 lemon (juice of)
- cilantro
- 1 pinch brown sugar
- soy sauce
Preparation steps
1.
Cut chicken breast into strips and cook in coconut milk for about 10 minutes. Remove chicken and set aside.
2.
Rinse mushrooms and cut into thin slices. Rinse chili pepper, cut lengthwise, remove the seeds and white inner skin and cut into very thin strips. Cut lemon and express juice.
3.
Rinse spinach and blanch in boiling salted water. Drain, rinse remove excess water. Finely chop.
4.
Bring broth, ginger, mushroom slices, chili pepper, lemongrass, coconut milk and spinach to a boil. Simmer on low heat for 4 - 5 minutes. Add cream, lemon juice, soy sauce and sugar. Mix and add chicken.
5.
Serve in bowls and garnish with coriander if desired.
