Coconut Soup
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
3
Description
Use fresh ginger to ensure that juice is released when cutting. The size of the root should be medium; otherwise, the strong aroma will overpower all other flavors of the dish.
Ingredients
- Coconut Milk - 15 fl oz
- Chicken Broth - 15 fl oz
- Pickled Chanterelles - 8 pieces
- Skin-On Chicken Breasts - 2 pieces
- Carrot - 1 piece
- Ginger - 1 piece
- Mild Chili Spice - 1 piece
- Fish Oil - 1 tablespoon
- Sugar - 5 teaspoons
- Ground Black Pepper - to taste
- Lemongrass - 4 stalks
- Paprika - a pinch
Step by Step guide
Step 1
Pour the coconut milk and chicken broth into a pot, bring to a boil, and add the sliced carrot and roughly chopped ginger. Also add the chili pepper and the previously crushed lemongrass (if desired). Cook for 10 minutes.
Step 2
Slice the champignon mushrooms and the chicken fillet (you can substitute shrimp or any other seafood if desired) and add them to the boiling soup. Cook for 8 minutes.
Step 3
Add a tablespoon of fish sauce to the soup, add sugar and the remaining spices, and cook for another 3 minutes, stirring constantly.
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