Chicken Cubes on Lemongrass Skewer with Coconut Sauce

Skewer the stalk of lemongrass, marinate with soy sauce, pepper and honey and sauté in olive oil.

Cut the cleaned mushrooms into slices, sauté them in olive oil and season them strongly with salt and freshly ground pepper.

Grate the peeled potatoes into waffles with a mandoline, bake in deep fat until done, season with salt and pepper.

For the sauce, cook the remaining chopped lemongrass and coconut cream, add clear soup, reduce and season well. Arrange everything on a flat plate and garnish with a basil leaf.

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