Soup with green curry, coconut milk and chicken

4 chicken breasts
3 tbsp. sweet chili
1 clove garlic, grated
3 porta bella mushrooms (may be leaved out)
1 small leek
½ cup fresh cilantro
5 cm galangal (or perhaps. Ginger)
1 stalk lemongrass
5 dl water
2 chicken bouillon cubes
5 lime leaves
1 ½ tbsp. green curry paste
4-5 dl coconut milk
1 tbsp. fish sauce
Juice of one lime
Salt and pepper

Mix the sweet chilli and grated garlic. Season the chicken fillets with salt and pepper, place them in a baking pan greased with oil and brush them with chili mixture. Bake the fillets in the oven at 150 degrees for 20 minutes.
Slice the mushrooms and leek into slices and fry it in oil in a pan with the fresh coriander. Peel galangal (or ginger) and cut into slices and add to the pan to the other vegetables. Stamp lemon grass with the handle of a knife and put it also in the pan. Drain off and crumble bouillon cubes into the pot. Add the lime leaves and curry paste. Simmer for ten minutes.
Add the coconut milk and season with fish sauce, lime juice, salt and pepper.
Cut the baked chicken pieces into smaller pieces and serve them in deep bowls. Pour the broth over and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user LONEBORGERSEN.