Chicken Coconut Curry Soup

Ingredients for 2 servings:

• 400 ml chicken broth
• 300 ml coconut milk
• 1 tbsp red curry paste
• 1 carrot(s)
• 1 small zucchini
• 1 handful of dried mu-err mushrooms
• 1 clove(s) garlic
• 1 piece(s) ginger root, walnut-sized
• 1 portion of cooked chicken
• 100 ml soy sauce, for cooking the mushrooms
• Oil, for frying
• 6 sprigs coriander leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

First, prepare the vegetables. Peel the carrot, wash the zucchini, and soak the mushrooms. Peel the garlic and ginger. Simmer the mushrooms in a little water and soy sauce for 5 minutes. Cut the carrot and zucchini into diamond shapes, divide the mushrooms if necessary, depending on their size, and fry these three ingredients in a pan with oil and sauté for a few minutes. In a saucepan, fry the curry paste for one to two minutes, deglaze with coconut milk, and add the chicken stock. Add the sautéed vegetables to the soup, add the garlic through a press, and grate in the ginger. Bring everything to a boil briefly, then add the chicken to the soup and let it simmer over low heat for about 5 minutes. Serve the finished soup in a bowl and sprinkle with fresh coriander. Serve with delicious freshly baked chili flatbread.