Chicken Soup with Coconut Milk

Preparation

• 1
  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.
• 2
  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.
• 3
  Slice the remaining ginger thinly, finely chop the coriander leaves and the remaining spring onions. Cut the chili pepper into thin rings.
• 4
  Bring the seasoned broth to a boil, add ginger and coconut milk, and bring to a boil again. Add the chopped coriander, sliced meat, and sugar, stir, bring to a boil, and simmer for 3 minutes.
• 5
  Stir in lime juice, add fish sauce, bring to a boil again, and cook for another 3 minutes. Salt to taste. Add spring onions and chili pepper, stir, and remove from heat.
• 6
  Serving suggestion: Serve the soup hot. For a more intense flavor, you can add lemongrass or kaffir lime leaves during cooking. If you prefer it heartier, add quartered button mushrooms or oyster mushrooms during the last 3 minutes of cooking.