Summary

Ingredients

• 500 g chicken breast fillet (s)
• 3 leeks
• 1 can coconut milk
• 2 cloves garlic)
• 1 small chilli pepper (s)
• 1 lime (s), juice it
• 2 sachets rice
• 1 liter chicken broth
• 2 tablespoon soy sauce
• possibly sugar
• oil

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Instructions

1. Cut the meat into small strips and mix with the soy sauce. Chop the garlic and chilli pepper (without seeds, hellishly hot!), Cut the leek into pieces approx. 4 cm long, then cut lengthways into narrow strips. Cook the rice according to the instructions and drain in a colander.
2. Heat oil in a wok or large saucepan and fry the meat in it. When the meat turns lightly brown, add the chilli and garlic and fry briefly. Then deglaze with the broth, a little lime juice and coconut milk and bring to the boil. Add the leek to the boiling soup and cook briefly (3-4 minutes). Finally add the rice from the cooking bags (more or less depending on your taste). Season to taste with lime juice, salt and possibly a pinch of sugar.