Oriental soup with onion, garlic, sambal manis, ginger, stock, soup vegetables, sereh, chicken breast, peanut butter, sweet soy sauce, coriander and lemon.
Chop the onion. Slice the garlic. Peel and finely chop the ginger.
Heat the oil in a soup pot. Fry the onion, garlic, sambal and ginger for 2 minutes.
Extinguish with the water. Add the bouillon tablets and the soup vegetable.
Cut the lemongrass with a knife (in this way release the aromas better) and add to the stock. Cook over low heat for 30 minutes.
Cut the chicken fillets into pieces. Add to the stock after 15 minutes.
Meanwhile, mix the peanut butter, ketjapmarinadeen coriander in a bowl. Dilute with a few el broth until the mixture has the thickness of a sauce.
Stir in the peanut sauce through the stock. Squeeze the lemon and season the soup with the juice and possibly some soy sauce.
Remove the lemongrass before serving.
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