Coconut Soup with Rice

For the coconut soup with rice, halve or slice lemongrass lengthwise. Place chicken, lemongrass, lemon leaves and ginger in a pot, cover with water and cook over low heat for about 1 hour.

Cook the rice according to package directions. Then strain. Bring the clear soup to a boil and add the coconut milk.

Soak the alga in lukewarm water. Duration: approx. 10 minutes. Then cut into thin strips.

Cut the mushrooms into thin strips as well.

Add the rice, bean sprouts, seaweed and mushrooms to the soup, boil briefly and season with a little soy sauce, salt and finely chopped chili.

Serve the coconut soup with rice with fresh coriander.

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