Thai Coconut Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chicken breast fillet (s)
- 0.5 ½ glass chicken broth, instant
- 1 can coconut milk
- 3 sticks lemongrass
- 1 cm ginger
- 1 can mushrooms
- 1 jar bean sprouts
- 1 jar bamboo shoot (s)
- 1 teaspoon, heaped curry paste, red
- 1 bunch spring onion (s)
Print Recipe
Pin Recipe Instructions
- Cut the spring onions and lemongrass into rings, dice the ginger.
- Cut the chicken breasts into small pieces and fry them briefly in a little oil. Pour approx. 2 liters of water and add the instant stock, ginger, onions, lemongrass, mushrooms, soy seedlings and bamboo shoots as well.
- Bring the soup to a boil and simmer for 10 minutes. Stir in the coconut milk and season with the curry paste.
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