Thai chicken soup. Between coconut milk and asparagus chili peppers lurk.
FOR 12 PORTIONS:
1 poulard (about 1.3 kg)
1 bunch of soup vegetables
50 g of ginger
4 stalks of lemongrass
5 kaffir lime leaves
1 star anise
2 chicken legs (about 500 g)
400 g of carrots
100 g Thai asparagus
100 g mango pods
200 g cherry tomatoes
2 chili peppers
2 cans of coconut milk (400 ml each)
12 mini corncobs (tin)
6-7 stems Thai basil
Wash 1 poulard. Clean, wash and roughly dice the vegetables. Peel ginger, dice roughly. Put chicken, vegetables, ginger, 1 teaspoon salt, sliced lemon grass, lime leaves and star anise in a saucepan. Add enough water to cover everything, bring to a boil, simmer for 30 minutes. Add chicken legs, simmer for another 50 minutes.
Peel 2 carrots, cut into strips. Wash and clean asparagus and mangetout, halve if necessary. Remove tomatoes. Halve chili peppers in half, remove seeds and finely chop.
Remove 3 poulard and clubs, allow to cool slightly. Remove skin, remove meat from bones and cut into small pieces.
Strain 4 broth, add coconut milk. Add carrots, asparagus and mangetout, bring to the boil and simmer for about 3 minutes. Add corn, tomatoes and chicken and heat. Coarsely chop basil leaves, sprinkle over them. Season with salt. Sprinkle with sesame oil as desired.
PREPARATION TIME: approx. 2 1/2 hours
PRO PORTION: approx. 270 kcal, 21 g protein, 16 g fat, 7 g carbohydrates