An Asian soup. Soft and yet spicy.
Served with bread (naan bread, but regular baguette is also fine) it is also sufficient as a main course.
Recipe for 3 people (as a main course for 2).
Ingredients:
1 red pepper
Piece of ginger
2 stalks lemongrass (sereh)
2 cloves of garlic
1 red pepper
2 chicken thighs (boneless)
1/2 chicken stock cube
600 ml coconut milk
200 ml hot water
2 tbs fish sauce
1/2 lime
1 tsp coriander powder (fresh is also possible, but I have a coriander hater in my house)
Peanut oil (can also be sunflower oil)
Preparation:
Cut the pepper into thin strips and then in half. Peel the ginger and cut it into thin slices. Finely chop a red pepper, just like the garlic.
Bruise the lemongrass and cut the chicken thighs into cubes. Salt this lightly.
Place a pan on the stove and let it get hot. When the pan is hot, add some peanut oil. Immediately fry the ginger, pepper, garlic and red pepper well. Be careful not to let it burn, otherwise the fire will be slightly lower.
Add the stock cube and fry briefly.
Add the coconut milk, water, lemongrass and coriander. Bring this to the boil and let it simmer for 5 minutes with a lid on the pan over half heat. Not too hard, otherwise it will boil over.
Add the chicken and fish sauce. Squeeze half a lime over the pan. Stir well.
Let this simmer gently for 8 minutes, until the chicken is done.
Remove the lemongrass from the soup. You can also add ginger if you don’t like it.
Garnish with some coriander leaves.
Enjoy your meal.
