Coconut Milk Soup with Red Curry, Chicken and Oyster Mushrooms

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Coconut Milk Soup with Red Curry, Chicken and Oyster Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
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 tablespoons Ghee
1 ½ tablespoons 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

1.

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.

2.

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. 

3.

Rinse and dry scallions, cut into thin rings.

4.

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.