John Myers
Chicken Soup with Coconut Milk and Mushrooms
The perfect chicken soup with coconut milk and mushrooms recipe with a picture and simple step-by-step instructions.
- 340 ml 1 Glas Hühnerbrühe mit Hühnerfleisch
- 660 ml Water
- 250 ml 1 Kokosmilch
- 275 g Mushrooms
- 100 g 2 Tomaten
- 40 g Spring onions
- 1 Stalk Lemongrass
- 1 Sternanis
- 4 piece Kaffir lime leaves TK
- 1 tbsp Lemon juice
- 1 tsp Sugar
- 0,5 tsp Chili oil
- 0,5 Teaspoon / alternatively ½ teaspoon instant chicken broth Glutamate
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 tbsp Tapioca starch
- 2 tbsp Chives rolls
- Clean / brush the mushrooms, halve and cut into pieces. Cut the tomatoes crosswise with a knife, scald with boiling water, peel off, cut in half and cut into strips. Clean and wash the spring onions and cut into rings. Clean the lemongrass, cut in half lengthways and press down a little. Chop the meat from the chicken broth. Everything (340 ml chicken broth from the glass, 660 ml water, 250 ml coconut milk, the cut chicken meat from the glass, 275 g sliced mushrooms, 100 g tomatoes cut into strips, 40 g spring onion rolls, 1 lemongrass stalk cut in half / crushed, 1 Star anise, 4 kaffir lime leaves frozen, 1 tablespoon lemon juice, 1 teaspoon sugar, ½ teaspoon chili oil, ½ teaspoon glutamate / alternatively ½ teaspoon instant chicken stock, 4 big pinches of coarse sea salt from the mill and 4 big pinches of colored pepper from the mill) Put in the wok, bring to the boil and simmer / cook for approx. 15-20 minutes. Remove lemongrass, kaffir lime leaves and star anise and thicken the soup with the tapioca starch (2 tbsp) dissolved in a little cold water. Pour the soup into bowls and serve sprinkled with chives.
Facebook Comments