Thai chicken soup

Ingredients:

For 6 Persons:

- 250 gr ( 9 oz) mixed mushrooms - 4 chicken legs - Can of coconut milk - 1 tablespoon Thai yellow curry - A little lemon - 1 fish stock cube - 6 coriander leaves - 1 l ( 4 cups) water - Palm sugar - Salt

Preparation:

Put the water and the chicken with the lemongrass in a bowl and bring to a boil. Let simmer 40 minutes. Take the chicken out, remove the meat and cut into pieces. Strain the broth and add the lemongrass also gone. Pour the coconut milk in the broth and add the Thai yellow curry, the fish stock cube and add to the mushrooms. Bring back to a boil and add the chicken. Add palmsugar and salt to taste. Serve in a bowl and garnish with coriander leaf.

Enjoy!

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