Chicken-Coconut-Soup

Delicious on cold days – our chicken-coconut-soup (Phase 3 or 4)

Ingredients:
1 serving of chicken breast
1 serving of lychee
3 leaves of lemon balm
some chili pepper
1 tsp peanut oil
250 ml coconut milk (8.5 fl.oz)
Spices: some freshly grated nutmeg, salt and pepper

Preparation:
Wash the chicken, dab try with paper towel, cut into fine strips and season with salt and pepper. Wash the chili pepper, remove the seeds and chop finely. Cut the lychees into halves. Carefully wash the lemon balm leaves and pat dry. Heat up a wok, add the oil and stir-fry the chicken breast and chili pepper until the chicken is sealed. Add coconut milk and bring everything to the boil. Simmer gently until the chicken is cooked. Add the lychees to the soup for the last few minutes, season with nutmeg, salt and garnish with lemon balm. Bon appetit!

MB 03-10 - Kokosnuss-milch

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