Spicy chicken & coconut soup

soup chicken

Serves: 4

Ingredients

  • 1 onion

  • 2 cloves of garlic

  • 1 red chili

  • 1 stalk lemongrass

  • 1 cm fresh ginger root

  • 1 tbsp olive oil

  • 2 tsp red curry paste

  • 500 ml chicken stock

  • 300 ml coconut milk

  • 250 ml whipping cream

  • 1 tsp fish extract

  • 1 tsp lime/lemon juice

  • 600g chicken filet

  • 125g mushrooms

  • 2 tomatoes

  • 3 scallions

  • fresh coriander

Directions

  • Peel the onion and garlic, and cut to fine pieces. Wash the chili and cut in half lengthways. Remove the seeds and cut into small pieces.

  • Wash the lemongrass and chop to very fine pieces. Wash the ginger and cut to fine pieces.

  • Heat the oil in a wok, and fry the onion, garlic, chili, lemongrass, ginger and curry paste.

  • Add the chicken stock and leave to simmer for around 15 minutes.

  • Add the coconut milk and cream and heat for another 5 minutes. Add fish extract and lime juice.

  • Cut the chicken filet in strips, clean the mushrooms and cut them into slices.

  • Shortly submerge the tomatoes in boiling water, remove their skin and cut them in half. Remove the seeds and cut the tomatoes into cubes. cut the scallions into rings.

  • Add everything to the pan and allow to cook for 5 minutes.

  • Garnish with coriander