Peanut soup

I wonder why I don't make this soup more often. It's creamy, comforting and a little bit spicy... Peanut soup. 🥜

Ingredients (3-4p):

• 1 liter chicken stock • 1 stalk lemon grass • 5 lime leaves • 250 gram chicken thigh filers • 1 shallot • 3 garlic cloves • 3 cm ginger • 250 gram 100% peanut peanutbutter • 1 tsp spicy sambal (oelek) • 1 tsp sweet sambal (manis) • 150 gram green beans • 150 gram canned sweet corn • 400 ml coconut milk • handful of unsalted peanuts • bean sprouts • cucumber • banana • spring onion • 1 egg per person •

1. Put on a large pan and bring your chicken stock to a simmer. Throw in the lime leaves and lemon grass. Add the chicken thighs (whole, boneless) and poach for 12 minutes. After that, take the chicken out, safe the stock in a separate container and throw away the leaves and lemon grass.

2. Blanche the green beans until they are al dente. Rinse under cold water to prevent from cooking too long. While you do this, chop the shallot, ginger and garlic roughly.

3. Get the large pan back on the heat and add some oil into the pan. Saute the onion, garlic and ginger. Once this is all cooked, add both the sambals and peanutbutter and stir well.

4. Add the coconut milk and about 500 ml of the chicken stock. Bring to a soft boil and give a quick chop with your kitchen machine to make a smooth soup and cut up the onion, ginger and garlic (optional). Cook 1 egg per person while you finish the soup.

5. Once the soup has thickened, add the chicken (roughly chopped into bite size pieces), the green beans and the corn. Heat up well and put into a bowl.

6. Garnish with the other ingredients as much as you like. Don't forget the banana, trust me, it's good! Finish off with some chili oil!

Enjoy!