Ingredients:
1 chicken breast fillet
1 can of coconut milk
300ml chicken broth
2 lemongrass stalks
3 kaffir lime leaves
3 galangal slices
2 limes, juice
3 tbsp fish sauce
1 tsp palm sugar
3-4 chili peppers
1 bunch of cilantro
1 bunch of spring onions
1 small carrot
1 small onion
1 garlic clove
1 tsp oil
Instructions:
1. Cut the chicken breast into small pieces.
2. Roughly chop the onion, carrot, garlic clove, kaffir lime leaves, galangal, and lemongrass.
3. Heat the oil in a pot and fry the onion, garlic clove, carrot, kaffir lime leaves, galangal, and lemongrass.
4. Add the chicken breast fillet and fry briefly.
5. Add the coconut milk and chicken broth and bring to a boil.
6. Reduce the heat and let the soup simmer for 15 minutes.
7. Deseed the chili peppers and slice into rings.
8. Roughly chop the cilantro and slice the spring onions into rings.
9. Add the chili peppers, cilantro, spring onions, lime juice, fish sauce, and palm sugar to the soup and bring to a brief boil.
10. Season the soup and serve.
11. Enjoy your meal! (Low in histamine, gluten-free)
