Summary

Ingredients

• 340 ml chicken broth from the glass
• 1 can coconut milk, 400 ml
• 150 g chicken breast fillet (s)
• 150 g veetables (Asian veetables), fresh or frozen
• 1 pinch (s) lemongrass powder
• 2 cloves garlic
• 1 small Piece (s) ginger
• 3 spring onion (s)
• 1 teaspoon curry powder
• Salt and pepper, black
• lemon juice

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Instructions

1. Cut the chicken breast into strips that are not too long, finely grate the small piece of ginger and cut the spring onions into thin oblique rings.
2. The Asian vegetables - e.g., Mung bean sprouts, carrots, leeks, bamboo shoots, bell peppers, shiitake mushrooms, sugar pea pods - or - faster and cheaper - take the prepared mixture from the frozen pack.
3. Fry the chicken breast strips in a little oil, then add the spring onion and vegetables and fry for 2 minutes. Deglaze everything with the chicken stock, add the garlic through the press. Add the ginger and coconut milk and season to taste with curry, salt, pepper, lemongrass and lemon juice. Simmer for 30 minutes on a low flame and stir in between.
4. When serving, the soup can be garnished with blanched vegetables, eggs or strips of chicken.