Ingredients
- 300 g chicken breast
- 100 g shiitake mushrooms
- 1 stick lemongrass
- 1 kaffir lime leaf
- 1 small red chili pepper
- 1 tbs grated ginger
- 500 ml coconut milk
- 500 ml water
- 4 tbs fish sauce
- 1/2 bunch coriander
- 1 unwaxed lime
- salt, pepper
Preparation
1. Finely dice the chicken breast. Clean the shiitake mushrooms with a brush or cloth and finely cut. Squeeze the lemongrass and kaffir lime leaves. Clean and core the chili pepper.
2. Add the spices, ginger, and mushrooms. Heat the pot on highest level up to the roasting window, switch to low level and roast everything.
3. Add the coconut milk, water, fish sauce, and chicken breast, cook uncovered, switch off the hob and let everything stand for approx. 5 minutes.
4. Finely chop the coriander leaves and cut the lime into wedges.
5. Season the soup to taste, plate, sprinkle with coriander and serve with lime wedges.
This recipe has been tested and approved by AMC.
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