John Myers
Contents
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Ingredients
- 400 g Potatoes, waxy
- 400 g Chicken breast fillet
- 200 g Onions
- 100 g Brown mushrooms
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 20 g Coriander (here: frozen / in-house production)
- 2 tbsp Sunflower oil
- 1 Can Coconut milk 400 ml
- 600 ml Water
- 1 tbsp Mild curry powder
- 1 tbsp Fish sauce
- 1 tsp Sambal Manis
- 2 big pinches Coarse sea salt from the mill
- Freeze-Dried chives
Instructions
- Peel, wash and cut the potatoes into small cubes. Clean and wash the chicken breast fillets and cut into small cubes. Peel and dice the onions. Clean / brush the mushrooms and cut in half. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a wok and fry the chicken breast fillet cubes vigorously / stir-fry. Add the diced garlic cloves, diced ginger, diced chilli peppers and diced onions and sauté / stir-fry. Now add the potato cubes and fry / stir-fry. Deglaze / pour in the water (600 ml) and coconut milk (400 ml) and add the mushrooms. Season with mild curry powder (1 tbsp), fish sauce (1 tbsp), sambal manis (1 tsp) and coarse sea salt from the mill (2 big pinches). Mix in the coriander and cook everything with the lid closed for about 25 minutes. Serve the soup in Chinese soup bowls sprinkled with chives.
