Ginger-lemon Soup with Chicken
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 1 hr 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chicken breast fillet (s)
- 4 tablespoon fish sauce
- 2 stalks lemongrass
- 1 piece (s) ginger, approx. 3 cm
- 4 kaffir lime leaves
- 1 small chilli pepper (s), red
- 1 can coconut milk, (400 ml, unsweetened, if possible without additives)
- 800 ml poultry stock, strong
- 2 teaspoons curry paste (red Thai curry paste), more or less to taste
- 1 eggplant (s), approx. 300 g
- 3 spring onion (s)
- 1 lime (s), unsprayed
- 0.5 ½ bunch coriander greens
Print Recipe
Pin Recipe Instructions
- Rinse the chicken breast fillet, pat dry and cut into fine strips. Pour the fish sauce over them and marinate for at least 15 minutes.
- Clean the lemongrass, only use the bottom 10 cm. Use only the inside, cut into pieces approx. 3 cm long. Rinse the kaffir lime leaves and cut into quarters. Peel the ginger and cut into slices. Halve the chilli lengthways, clean, carefully remove the seeds and the white inside and cut the chilli pepper into half rings.
- Bring the coconut milk with the poultry stock to the boil. Add lemongrass, ginger, kaffir lime leaves, chilli and curry paste and simmer everything over a medium heat for 5 minutes.
- In the meantime, clean the aubergine, rinse and cut into 2 cm cubes. Pour into the broth and simmer for 15 minutes on a low heat. Wash and clean the spring onions, cut only the white and light green into fine slices and add together with the marinated meat and simmer for 10 minutes.
- Squeeze out the juice of half a lime and add a little more if you like. Cut the remaining limes into thin slices, rinse the coriander greens, shake dry and roughly chop the leaves. Serve the finished soup garnished with 1-2 slices of lime and a little coriander greens.
- Thai cuisine tends to be quite spicy, here everyone can adjust the amount of curry paste and the amount and spiciness of the chilli pepper to their own taste. If you can`t get organic lime, you should do without the slice garnish and take a little more lime juice. If you can`t get fresh lemongrass, you can replace it with dried lemongrass powder (I use about 1 teaspoon per stem). If you only get dried kaffir lime leaves, leave them whole. Personally, I think that the coriander can be dispensed with if necessary, but some may see it differently.
- The recipe isn`t really difficult, just time consuming. But it`s worth it!
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