Coconut Chicken Soup

To make the coconut chicken soup, first boil the chicken in a large pot of water with all the other soup ingredients for about 1 hour until the meat separates from the bone and the liquid has reduced by half.

Then take out the chicken, remove the meat, cut into bite-sized pieces and strain the soup.

Place the shallots with garlic and ginger in a heated pot and sauté briefly in sesame oil. Then pour in the strained soup and bring everything to a boil. Add the rice noodles and simmer for another 3 minutes. Pour in the coconut milk and season with lime juice.

Cut the lime peel into thin strips, slice chili peppers diagonally or chop finely. Divide the rice noodles among bowls, add bean sprouts, chili, lime zest, cilantro and the chicken evenly as well and pour in the hot soup. Serve the coconut chicken soup immediately.

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