Spicy coconut milk chicken soup

Ingredients

• 300 g of chicken
• 500 ml of unsweetened coconut milk
• 40 g of peeled and finely chopped ginger
• 1 teaspoon of lemongrass
• 1 teaspoon of sambal oelek
• 2 tablespoons of lemon juice
• 6 medium-sized mushrooms
• 10 basil leaves
• 12 cherry tomatoes
• salt and pepper

Cut the chicken into strips and bring 1 liter of water to a boil with the coconut milk, ginger, lemongrass, sambal oelek, and chopped mushrooms.

Let it simmer for about 15 minutes over low heat.

Before serving, add the cherry tomatoes, basil, and lemon juice, season with salt and pepper, and let it infuse for another 5 minutes.