Contents
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Ingredients
- 150 g Chicken breast
- 20 g Fresh ginger
- 1 tbsp Honey liquid
- 1 tbsp Rapeseed oil
- Salt and pepper
- 250 g Fresh asparagus
- 1 bag Asparagus Cream Soup
- 200 ml Coconut milk thin
- 10 g Dried mixed mushrooms
- 2 Stems Fresh coriander
- Sugar
Instructions
- Cut the chicken breast into strips. Peel and finely chop the ginger, mix with honey and rapeseed oil. Mix the chicken strips with the marinade, season with salt and pepper. Set aside for 20 minutes.
- Peel the asparagus, cut off the ends, cut the asparagus into pieces about 3cm in size. Cook the asparagus peels and ends in boiling salted water with a little sugar for 15 minutes. Remove from the brew using a Schöffkeller Stir in asparagus cream soup. Stirring occasionally .
- Fry the chicken in a hot pan over medium heat.
- Soak the mixed mushrooms in water for about an hour, rinse and squeeze them into the soup. Serve coconut and asparagus cream soup with ginger chicken and fresh coriander.
Nutrition
Serving: 100gCalories: 86kcalCarbohydrates: 5.8gProtein: 6.3gFat: 4.2g