Thai Soup with Chicken

Rinse the chicken, pat dry, season with salt and pepper and cook for 2-3 minutes per side in a pan in a little hot oil. Remove from the pan and let cool slightly. Rinse the chile, remove seeds and ribs and dice finely. Rinse the bell pepper, cut in half, remove seeds and cut into thin strips. Rinse and trim the scallions, and cut into thin rings. Peel the tomatoes by making a crosswise cut and dropping into boiling water, take out, remove the skin and cut into slices or quarters. Trim both ends of lemongrass, remove the outer leaves and press the stems well with the back of a knife. Peel the ginger and slice thin. Heat more oil and add the ginger, chile, cumin, curry, lime leaves and lemongrass. While stirring, sauté about 1 minute to develop the flavors. Deglaze with the broth and let simmer for about 5 minutes. Wipe the mushrooms, halve or cut into slices and simmer together with the tomatoes and the scallions for 5 minutes. Cut the chicken breasts into pieces and warm in the soup.