Summary

Ingredients

• 0.5 liter ½ coconut milk
• 0.5 liter ½ chicken or vegetable stock, instant
• 4 kaffir lime leaves
• 2 stalks lemongrass
• 2 tablespoon curry paste, green
• 10 cm galangal or ginger
• 2 chilli pepper (s) (Thai pepper)
• 500 g chicken breasts
• 100 g mushrooms (shiitake) or champinons
• 2 tablespoon fish sauce
• 2 tablespoon cane sugar
• 4 spring onion (s)
• 1 handful coriander
• 0.5 ½ lime (s), which the juice
• possibly vegetables your choice
• possibly basil (Thai basil)

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Instructions

1. Heat the broth together with the coconut milk and curry paste. In the meantime, peel the galangal and cut into slices. Wash the lemongrass well and cut it in half, beat the thick ends with a meat mallet or pan so the flavors come out. Cut the lime leaves into the finest strips. Pour everything into the coconut stock and simmer gently for about 10 minutes.
2. In the meantime, halve and core the chili peppers and cut into fine strips. Cut the chicken, mushrooms and vegetables into bite-sized pieces. Fish the lemongrass out of the soup and add the ingredients you just cut. Let simmer again for 10-15 minutes until everything is cooked through.
3. Season with fish sauce, sugar and the juice of the lime. Serve the soup and garnish generously with the picked herbs.