Chicken Soup with Coconut Milk

Place the ingredients for the soup base (chicken broth, chicken breast, green onion, coriander, ginger, garlic, and chili pepper) in a large pot. Bring to a boil, remove any foam that forms, and let it simmer over low heat, uncovered, for 15 minutes. Then, remove the pot from the heat and let it rest for 20 minutes.

Remove the chicken from the pot and cut it into slices approximately 1 cm thick. Strain the soup through a fine sieve into a clean pot.

Prepare the finishing ingredients: slice the ginger thinly, finely chop the coriander (including stems) and green onion. Slice the chili pepper into fine rounds.