Summary

Ingredients

• 1 liter tomato (s), strained or homemade
• 3 chicken breast fillet (s)
• 1 small Piece (s) ginger, grated
• 4 tablespoon soy sauce
• 1 squirt lemon juice
• 300 ml coconut milk
• 2 liters water
• 4 teaspoon vegetable stock, instant
• some sugar

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Instructions

1. Bring a saucepan with two liters of water and 4 teaspoons of vegetable stock to a boil and cook the chicken breast fillets in it for about 15 minutes.
2. In the meantime, put the tomatoes in another saucepan and turn on the stove on low, grate the fresh ginger and add. It is best to remove the peel from the ginger with a teaspoon, so you don`t damage the pulp. Then add the soy sauce and the squeezed lemon juice and stir.
3. So that the soup is as sweet as it is with the Chinese, the sugar is now added and seasoned. Depending on the taste, the soup can be tasted more or less sweet.
4. Now take the chicken out of the broth and pluck it into small pieces. This works best with two forks. Add the pulled chicken to the soup.
5. Finally, add the coconut milk to the soup. Here, more or less coconut milk can be used again as desired. Let the tomato soup simmer for about 10 minutes, stirring occasionally.