Chicken Soup with Coconut Milk

First, cut the skinned chicken fillet into strips.

Bring the chicken soup to a boil, add the ginger, lemongrass, chicken, coconut milk, sambal oelek and the chopped mushrooms.

Simmer the soup for about 15 minutes.

Slice the tomatoes

Before serving, add the tomato slices, basil leaves and the lemon juice and let it steep for 5 minutes.

Preparation Tip:

The chicken soup also tastes good without coconut milk, but refined with a blob of sour cream or crème fraîche.

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