Soups: Mushroom Soup with Asian Touch

5 from 8 votes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 461 kcal


  • 2 piece Chicken thighs, fresh
  • 1 packet Soup greens fresh
  • 1 piece Fresh onion
  • 1 tablespoon Peanut oil
  • 0,5 teaspoon Sweet paprika powder
  • 1 Knife point Ground cinnamon
  • 1 teaspoon Salt
  • 0,5 teaspoon Black pepper from the mill
  • 1 Knife point Lemongrass, dried and grated
  • 1 Knife point Chili powder, red
  • 5 piece Mushrooms brown and fresh
  • 250 g Frizzy mother hen
  • 15 g Mu-Err mushrooms, dried
  • 1 piece Spring onion
  • 1 piece Carrot
  • 1 tablespoon Peanut oil
  • 1 tablespoon Asian fish sauce
  • 30 g Glass noodles


  • Soak the mu-err mushrooms in cold water and leave to soak in the refrigerator for an hour. Drain the water and cook the mushrooms in fresh water for 15 minutes until they are soft. Then cut into strips.
  • Wash the two chicken thighs and add them to cold water. After about 5 minutes of boiling time, dispose of the water.
  • Pour cold water over the meat again and let it cook for about 25 minutes.
  • In the meantime, cut the onion in half with the skin and brown the cuts in a little peanut oil. Clean and cut the soup vegetables. Also fry (without parsley) in a little peanut oil.
  • After the cooking time, add the browned onions, vegetables, paprika powder and cinnamon to the meat and cook again covered for about 30 minutes.
  • Now let the broth run through a cloth. Use the meat for other purposes. Discard the cooked vegetables.
  • The soup is seasoned with lemongrass, salt, pepper, the fish sauce and chili.
  • Pour boiling water over the glass noodles and let them soak for about 5 minutes. Chop up with scissors.
  • Clean the mushrooms and cut into slices.
  • Cut the already cleaned frizzled mother hen into pieces.
  • Add all the mushrooms to the broth and simmer gently for about 10 minutes.
  • Heat the rest of the peanut oil in a pan and fry the thinly sliced ​​carrot and the rings of spring onions.
  • Finally add the fried vegetables and noodles to the soup. Serve these on preheated plates.
  • It takes a bit of effort to cook this soup, but the result is just fine.


Serving: 100gCalories: 461kcalCarbohydrates: 12.5gProtein: 2.1gFat: 45.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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