Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic
• 1 stalk lemongrass
• 2 tablespoon oil (peanut oil)
• 1 teaspoon turmeric, ground
• 0.25 teaspoon ¼ cumin and cinnamon powder
• 400 ml coconut milk, unsweetened from a can
• 0.75 liters ¾ poultry stock
• 2 chicken breast fillet (s) (approx. 00 g in total)
• 1 pomegranate
• Salt and pepper, and freshly ground ones

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Instructions

1. Peel and finely chop the onion and garlic. Wash the lemongrass, pound the stem flat with a roll of pasta and knot it like a string so that it does not dissolve into the fibers in the soup.
2. Fry the onion and garlic in 1 tablespoon of hot oil until translucent. Add turmeric, cumin and cinnamon and fry briefly. Pour in lemongrass, coconut milk and stock and bring to a boil. Cover and cook over low heat for about 10 minutes.
3. In the meantime, rinse the chicken breast fillets with cold water, pat dry and cut into thin strips across the fibers.
4. Halve the pomegranate crosswise, remove the seeds and juice over a bowl or scrape out with a spoon. Remove all membranes.
5. Put the meat in the soup, bring to the boil briefly and cook for 5 minutes. Remove the lemongrass from the soup. Season the soup with salt and pepper and place in hot plates. Place the pomegranate seeds on top of the soup portions with a spoon. Gently stir in the pomegranate seeds with a fork so that the red juice forms decorative streaks. Serve the soup immediately.