Summary

Ingredients

• 400 g chicken breast
• 600 ml poultry stock
• 1 stick lemongrass
• 10 g iner
• 150 g mushrooms
• 0.5 ½ bunch spring onion (s)
• 150 g celery
• 150 g carrot (s)
• 100 g leeks
• 10 stalks coriander
• 4 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon chilli flakes

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Instructions

1. Peel the ginger and cut into large slices, cut the lemongrass in half and pound it flat with a knife handle. Leave the chicken breast whole and wash it.
2. Bring the vegetable broth to the boil, add the ginger, lemongrass, chicken breast and half of the chilli flakes and cook the chicken in the broth until cooked.
3. In the meantime, clean the mushrooms and cut them into slices. Cut the spring onions into short diamonds, cut the celery and carrots into strips and the leek into rings. Wash coriander, spin dry and chop grub.
4. Take the ginger and lemongrass out of the broth, remove the meat as well, let it cool down a bit and then shred it into large pieces and keep warm.
5. Now cook the vegetables in the broth until they are al dente and season with the soy sauce, lime juice and the rest of the chilli flakes. Finally, add the chicken again and only let it warm up briefly.
6. Arrange the soup in plates and serve sprinkled with coriander.