Coconut-Chicken Soup with Mushrooms

4.5
Average: 4.5 (2 votes)
(2 votes)
Coconut-Chicken Soup with Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
5 Chicken breasts (each about 150 grams)
1 onion
4 scallions
2 garlic cloves
2 tablespoons vegetable oil
1 tablespoon Turmeric
1 teaspoon chopped Coriander
1 teaspoon freshly grated ginger
½ ground Cumin
400 milliliters Chicken broth
250 milliliters Coconut milk
2 tomatoes
150 grams Chestnut mushroom
salt
cayenne pepper
chopped cilantro (for garnish)
How healthy are the main ingredients?
Coconut milkgingerChicken breastoniongarlic cloveTurmeric

Preparation steps

1.

Rinse chicken, pat dry and cut into strips. Peel and rinse onions, scallions and garlic, then finely chop and fry 2-3 minutes in hot oil. Add turmeric, cilantro root, ginger and cumin and deglaze with the broth. Add the coconut milk and simmer on low heat, stirring occasionally, about 5 minutes.

2.

Meanwhile, blanch tomatoes in hot water, then shock in cold water and peel, quarter, core and dice. Wipe mushrooms clean and slice. Add chicken and tomatoes and cook over low heat until done, 6-8 minutes. Season with salt and cayenne pepper to taste and serve garnished with cilantro.