Coconut Curry Soup with Chicken

#1

meat

soup

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 2 sticks of lemongrass
• 2 Thai chilies
• 2 shallots
• 8 cloves of garlic
• 1 piece of ginger (approx. 5 cm)
• 5-6 coriander stems (without leaves)
• 1 tbsp. turmeric
• 1 tsp. of curry powder
• 2 tbsp. rapeseed oil
• 800 ml of unsweetened coconut milk
• 400 ml chicken broth
• 2 chicken breast fillets (400 g)
• 350 g mie noodles
• 3 tbsp. fish sauce
• 2 tbsp. Tomami #1
• sugar
• salt
• red onions, sprouts, fresh coriander and/or lime slices as a topping

INSTRUCTIONS

Remove the hard outer layers of the lemon grass, cut the tuber into fine slices, and blanch with 100 ml boiling water. Leave to stand for 10 minutes, then remove the lemongrass and puree with the de-seeded chillies, shallots, garlic, ginger, coriander, turmeric and curry. Pour the paste into a large pot with hot rapeseed oil, and simmer while stirring for approx. 5 minutes. Add the coconut milk and broth and bring to the boil. Add the chicken breast fillets, cook until ready, remove and cut into slices. Season the soup with the fish sauce, Tomami #1, sugar and salt. Fill the soup bowls with the mie noodles and serve with the desired topping.