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Chicken Soup with Coconut Milk & Ginger
(0)
45 min
Under an hour
Gurkerl Küche
Holen Sie sich den Geschmack Thailands direkt in Ihre Küche! Diese cremige Hendlsuppe mit Kokosmilch vereint zartes Fleisch mit der Frische von Limetten, der Schärfe von Chili und dem unverwechselbaren Aroma von Ingwer und Koriander. Ein exotisches Geschmackserlebnis, das in weniger als einer Stunde auf dem Tisch steht – perfekt für alle, die das Besondere lieben.
Preparation method
Preparing the Base
Place the ingredients for the base (chicken soup, finely chopped ginger, garlic, part of the spring onions, coriander, and chili) in a large pot. Bring everything to a boil, skim off any foam that forms, and let the soup simmer uncovered over medium heat for about 15 minutes. Then remove from heat and let it steep for 20 minutes.
Remove the meat from the pot and cut it into strips about 1 cm thick. Strain the finished soup through a fine sieve into a clean pot.
Finishing & Serving
Cut the remaining ginger into thin slices, finely chop the coriander (including the stems) and spring onions. Cut the chili pepper into thin rings.
Chef's tip
You can easily freeze the rest of the seasoned base or use it for a larger quantity of soup. In this case, make sure to adjust the amount of lime juice, sugar, and fish sauce accordingly to maintain the perfect balance between sour, sweet, and salty.
For an even more intense aroma, you can add 2 stalks of lemongrass (halved) and 8 kaffir lime leaves to the base.
If you like it even heartier, you can add quartered button mushrooms or oyster mushrooms during the last 3 minutes of cooking time.
Ingredients
Nutritional values
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