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- Cut the chicken breast into small pieces. Boil the chicken stock and add ginger, lemon grass, chicken breast, coconut milk, Sambal Oelek, bamboo shoots, mushrooms, salt and pepper. Allow the soup to simmer for about 15 minutes.
- Add tomatoes, basil and lemon juice and let the soup simmer for another 4-5 minutes before serving.
Add coriander leaves for an autenthic asian taste adventure.