Spicy Coconut Chicken Soup

Summary

Ingredients

• 1 chicken
• 1 piece (s) ginger, the size a thumb
• 6 spring onion (s)
• 6 chilli pepper (s), red
• 7 cloves garlic
• 500 g mushrooms
• 1 tablespoon soy sauce
• 2 tablespoon chili sauce
• 6 tablespoon fish sauce
• 2 cans coconut milk
• 1 bunch basil
• salt and pepper
• oil

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Instructions

1. Slice the back of the chicken and lay flat in a saucepan. Add the piece of ginger and a teaspoon of salt and fill up with 1.5 liters of water, the chicken should be covered. Bring to the boil briefly and simmer over medium heat for about 45 minutes. Turn the chicken after 20 minutes.
2. Cut the mushrooms in slices, spring onions in rings, basil in strips and the garlic in thin slices. Halve the chili peppers and cut into strips (if you like, you can remove the seeds).
3. After the 45 minutes, remove the chicken and, after cooling for a short time, loosen the meat from the bones and pluck it into bite-sized pieces. Save a liter of the broth and set aside.
4. Heat a saucepan on the highest setting, add a little oil and briefly fry the chicken in it and season with a little pepper. Put the seared meat to one side and now also fry the mushrooms on the highest setting. When they start to water, let the water boil and put the mushrooms aside.
5. Reduce the heat to half and sweat the spring onions, garlic and chilli strips briefly while turning and add 6 tablespoons of fish sauce. Now add the chicken and mushrooms and pour over coconut milk and 1 liter of the chicken broth that you cooked before. Season to taste with soy sauce and chilli sauce.
6. Simmer for about 10 minutes, then add the basil strips. Let simmer for 5 minutes and serve.
7. This goes well with rice or baguette.