Ingredients:
- 1 big onion
- piece of ginger of about 5cm
- 1 red chili pepper
- 3 carrots
- 1 stem lemongrass
- 4 chicken drums
- chicken seasoning
- 500 g chestnut mushrooms
- 125 g soy sprouts
- can of coconut milk (light)
- tablespoon yellow curry
- 2 pieces chicken stock
- sniff turmeric and chili powder
- fresh coriander
Instructions:
1. Cut the onion into thin slices or little cubes. Grate the carrots, cut them horizontal into 2 pieces and then cut into smaller pieces. Cut the chili pepper and ginger into very small cubes.
2. Fry all these ingredients shortly in a large pan. Boil approximately 1,5 l / 2 l water in the kettle.
3. Spice the chicken drums with pepper, salt and the chicken seasoning. Fry briefly through the other ingredients. Add the hot water, the chicken stock and the yellow curry.
4. Cut the stem lemongrass in coarse pieces and add to the water as well.
5. Slice the mushrooms into four pieces and add them after 30 minutes of boiling.
6. After another 10 minutes, get the chicken drums out of the soup and remove the meat from the bones. Meanwhile also add the soy sprouts. Put the meat slices back in the coup and add the coconut milk.
7. Season with the chili powder, turmeric and garnish with the fresh coriander.
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