Coconut Milk Soup with Red Curry, Chicken and Oyster Mushrooms
Ingredients
- Ingredients
- 1 garlic clove
- 2 centimeters fresh ginger
- 1 onion
- 350 grams Sweet potato
- 150 grams carrots
- 350 grams Chicken breasts (ready to cook, skinless)
- 4 Tbsps Ghee
- 1 ½ Tbsps red Curry paste
- 400 milliliters unsweetened Coconut milk
- 400 milliliters Chicken broth
- 1 small red Bell pepper
- 150 grams Oyster mushrooms
- 2 scallions
- salt
- freshly ground peppers
Preparation steps
Peel garlic, ginger and onion and chop finely. Peel, rinse and dice potatoes and carrots. Rinse meat, pat dry and cut into narrow strips. Heat 2 tablespoons of ghee in a saucepan and cook meat on high heat. Remove and set aside. Sauté garlic, ginger and onion in the drippings. Add potatoes and carrots, sauté and stir in curry paste. Add broth and coconut milk and simmer for about 20 minutes on medium heat.
Rinse pepper, halve, remove seeds and ribs and cut into tiny cubes. Clean mushrooms, cut into small strips. Heat 2 tablespoons of ghee in a pan and saute pepper. Remove.
Rinse and dry scallions, cut into thin rings.
Puree soup, season with salt and pepper. Add mushrooms, pepper and chicken. Reheat and season with salt and pepper to taste. Pour into bowls, sprinkle with scallions and serve.
