Chicken Soup with Coconut Milk

Place the ingredients for the broth (chicken broth, part of the ginger, coriander stems, and spring onions) in a pot, bring to a boil, skim off any foam that forms, and simmer uncovered for 15 minutes over low heat. Remove from heat and let steep for 20 minutes.

Remove the meat from the pot and cut into slices about 1 cm thick. Strain the finished broth through a fine sieve into a clean pot.

Slice the remaining ginger thinly, finely chop the coriander leaves and the remaining spring onions. Cut the chili pepper into thin rings.