A delicious mix of tastes: from the spiciness of curry and ginger to the sweetness of the coconut milk and sour taste of limes… bring the chicken to life with this Asian-style soup!
Ingredients (for 2)
- 1/2 chicken breast
- 4 cups chicken stock
- 1/2 cup shiitake mushrooms
- 1/3 cup coconut milk
- 2 tbsp lemongrass
- 1 tsp curry powder
- 1 tsp ginger
- 1 lime
- 1 tbsp fish sauce
- 1 garlic clove
- 1/4 onion
- 2 tbsp vegetable oil
- salt and black pepper
Directions
- Prepare all vegetables first: mince the onion and garlic, peel and coarsely chop ginger and lemongrass, cut in bite-sized pieces the mushrooms and peel the lime zest
- Gently heat vegetable oil in a deep saucepan and add onion, garlic, curry powder, ginger, lemon grass and lime zest
- Stir to combine and cook for a couple of minutes
- Add the stock, bring to a boil and then add the chicken breast, cut into small pieces
- Simmer for 5 minutes and then add the coconut milk and mushrooms
- Continue to cook for 5 minutes until the chicken is ready
- Stir in the lime juice and fish sauce, and season to taste with salt and pepper
Tips from the Chef
- When peeling the lime, avoid cutting the white part as it is quite bitter
- If available, use some red curry paste instead of curry powder and lime leaves instead of lime zest
Cambooza 