Summary

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)

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Instructions

1. Cut the spring onions and lemongrass into rings, dice the ginger.
2. 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.
3. Bring the soup to a boil and simmer for 10 minutes. Stir in the coconut milk and season with the curry paste.