Cut the chicken breast fillet into strips and fry in the pan with the lemongrass. Deglaze the whole thing with a dash of the broth and let it simmer slightly. Now take the meat out of the pot and keep it warm.
Now put the curry paste in the pot and heat it up slightly. Pour the rest of the broth into the saucepan and use it to deglaze the paste. Now the coconut milk is added. This can also be used to achieve the consistency of the soup a little, or vary it a little Otherwise work with a little cornstarch. Let the whole simmer gently for 15 minutes and season to taste with the mentioned spices.
The plates can already be prepared with a small handful of mung bean seedlings and the meat. Simply pour the soup over it. To give the soup a freshness kick, you can also add pineapple, it also tastes very tasty.
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