Light chicken soup with rice and lemon

Serves 8 people

• 50 ml sunflower oil
• 1 large onion, finely chopped
• fresh grated lemon zest from 1 lemon
• chicken broth here
• 7 lime leaves
• 2 stems lemongrass, cut cross-wise
• 100 g basmati rice, washed
• 2 stems celery, cut in ½ centimeter-thick arcs
• 1 lemon, juice
• —
• spring onions
• bean sprouts

Heat the sunflower oil in a large pan and lightly fry the onion and lemon zest. Make sure the onions do not turn brown. Add the sieved stock, lemongrass and lime leaves and bring to a boil. Then add the rice and cook for about 8 minutes until tender. Meanwhile, cut the chicken meat into strips. Remove the lemongrass and lime leaves after the rice is ready or has cooked and add the meat. Bring to a boil again and turn of the heat. Finally add the celery. Season the soup with sea salt and lemon juice. Serve with spring onions and bean sprouts.