Peel garlic and ginger. Finely chop the garlic. Grate ginger finely. Cut chilli pepper into fine rings and remove seeds. Wash the chicken filet, dab dry and cut into strips. Heat margarine in a pot. Sauté garlic, chilli and ginger in it.
Deglaze with broth and coconut milk. Add chicken fillet and simmer for about 10 minutes. Season soup with lime juice and salt. Wash and drain the mung bean sprouts. Add all sprouts to the soup shortly before serving. Wash the coriander, dab dry and pluck the leaves from the stems. Sprinkle the soup with coriander and garnish with slices of lime