Summary

Ingredients

• 500 g chicken breast fillet (s)
• 5 tablespoon oil
• 0.5 teaspoon ½ lemongrass, (Sereh powder)
• 1 liter chicken broth
• 2 zucchini
• 1 small Glass onion (s), pearl onions (0g)
• 1 cup cream
• 1 tablespoon curry
• salt
• pepper
• sugar
• 1 tablespoon lime juice
• Nutmeg, freshly grated
• Chilli powder

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Instructions

1. Cut the chicken into cubes. Mix the oil with lemongrass, marinate the chicken in it for at least 1 hour. Remove and fry briefly in an already hot saucepan. Pour in the hot chicken stock and let it simmer for 15 minutes. In the meantime, wash the zucchini, cut in half and cut into 1/2 cm thick slices. Drain the onions. Add both to the meat. Add the cream and season with curry, salt, pepper, sugar and a little more lemongrass. Cook for another 15 minutes. Finally, season again vigorously with lime juice, nutmeg and chili powder. The soup should taste hot.