Summary

Ingredients

• 250 g chicken breast fillet (s)
• 100 g auberine (s), Thai (Makreua)
• 4 stalks spring onion (s),
• 400 ml coconut milk
• 200 ml chicken broth, hot
• 1 tablespoon curry paste, green
• 4 kaffir lime leaves (magrood)
• 3 cm ginger, approx.
• 2 cloves garlic
• 1 ½ g lime (s), add the juice
• 2 tablespoon fish sauce
• 1 teaspoon palm sugar, approx.
• Possibly soy sauce, light, a splash to taste
• 3 stalks basil, spicy Thai (Krapao)

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Instructions

1. Cut the chicken breast fillet into thin strips.
2. Halve or quarter the Thai aubergines, depending on their size, and place in cold water until prepared. Cut the spring onions into pieces. Finely chop the garlic and ginger. Remove the petiole from the magrood leaves and cut in half.
3. Pluck the leaves from the kaprao stems. Tear larger specimens once in the middle.
4. Heat about 4-5 tablespoons of coconut cream from the coconut milk can in a saucepan, simmer for about 1 minute while stirring, add the green curry paste and fry over medium heat until it starts to smell well mixed and the coconut oil separates from the cream separates (approx. 2 min.)
5. Add the garlic, ginger and magrood leaves, fry briefly.
6. Add the rest of the coconut milk and the chicken stock, simmer for approx. 5 minutes. Season with fish sauce and sugar.
7. Drain the aubergines, rinse briefly and add to the soup, simmer for approx. 2 minutes.
8. Add the chicken and simmer for another 2 minutes. Finally, season to taste with lime juice and possibly a dash of light soy sauce.
9. Now add the spring onions and remove the pot from the stove.
10. Pour soup into bowls and sprinkle the kaprao leaves on top.