Chicken Soup with Coconut Milk

For the chicken soup with coconut milk, first wash the lemongrass and cut it into pieces of about three centimeters. Wash the galangal and cut into thin slices. Rinse the lime leaves and crumple them slightly (then they give off more aroma).

Clean the mushrooms and cut them into bite-sized pieces. Rinse the tomatoes, cut them into quarters and remove the stalks. Rinse the chilies and cut them into small rings. Cut the chicken breast into strips about one centimeter wide and four centimeters long.

Heat the coconut milk. Add the lemongrass, lime leaves and galangal. Bring the coconut milk to a gentle boil over medium heat without a lid for two minutes.

Add water and bring to a boil again. Add the meat, mushrooms and tomatoes and simmer gently at low heat, uncovered, for another five minutes.

Put the chilies, the juice of one lemon and the fish sauce into a large soup bowl. Pour in the hot meat broth, sprinkle with cilantro and serve the chicken soup with coconut milk immediately.

Preparation Tip:

This recipe of chicken soup with coconut milk is perfect as the first course of an Asian dinner.

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