Coconut-Chicken Soup with Mushrooms
(3 votes)
(3 votes)
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 Tbsps vegetable oil
- 1 Tbsp Turmeric
- 1 tsp chopped Coriander
- 1 tsp 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)
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.
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