Coconut Sesame Soup

Ingredients for 6 servings:

• 1 chicken breast
• 1 stalk(s) leek
• 5 mushrooms
• 2 carrots
• 1 can coconut milk
• 2 potatoes
• 1 ½ cups Basmati
• 1 ½ liters of broth
• 2 tbsp curry powder
• 2 tbsp olive oil
• 2 tbsp sesame seeds
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the leek, cut into rings or pieces, and sauté in olive oil in a pan with the cleaned and sliced ​​mushrooms. Cut the chicken breast into bite-sized pieces and add to the leek. Sauté for about 5-8 minutes. Add the stock and bring to a boil. Reduce heat. Add the coconut milk and curry powder and simmer gently for 5 minutes. Peel and chop the carrots. Add to the soup along with the peeled and chopped potatoes. Simmer gently for about 8 minutes, then add the rice and simmer for another 8 minutes. Now add the sesame seeds and simmer the soup for another 5 minutes. Turn off the heat and let the soup stand for 10 minutes. Season with salt and pepper and serve.