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🍲 Creamy Chicken Coconut Soup with Mushrooms

390 kcal · 30 min · 4 servings

Ingredients

• 750 g chicken breast fillet (5 chicken breast fillets)
• 1 onion
• 2 garlic cloves
• 4 spring onions
• 4 sprigs coriander
• 10 g ginger (1 piece)
• 2 tbsp vegetable oil
• 1 tbsp ground turmeric
• 0.5 tsp ground cumin
• 400 ml chicken broth
• 250 ml coconut milk (9 % fat)
• 2 tomatoes
• 150 g mushrooms
• salt
• cayenne pepper

Instructions

1. 1. Rinse the chicken breast fillets under cold water and pat them dry with a kitchen towel.
2. 2. Cut the chicken meat into thin strips.
3. 3. Peel the onion and the garlic.
4. 4. Wash the spring onions and remove the tough ends.
5. 5. Finely chop the onion, garlic, and spring onions.
6. 6. Wash the coriander, shake it dry, and pluck off the leaves.
7. 7. Roughly chop the coriander stems.
8. 8. Peel the ginger and grate it finely.
9. 9. Heat the oil in a large pot.
10. 10. Fry the onions, spring onions, and garlic over medium heat for 2 to 3 minutes.
11. 11. Stir in the turmeric, chopped coriander stems, grated ginger, and cumin.
12. 12. Deglaze the mixture with the broth.
13. 13. Pour in the coconut milk.
14. 14. Let the soup simmer over low heat for about 5 minutes, stirring occasionally.
15. 15. Blanch the tomatoes briefly with hot water.
16. 16. Drain the water and shock the tomatoes with cold water.
17. 17. Remove the skin from the tomatoes.
18. 18. Quarter the tomatoes and remove the core.
19. 19. Cut the tomatoes into small cubes.
20. 20. Clean the mushrooms and slice them.
21. 21. Add the chicken strips and tomato cubes to the coconut soup.
22. 22. Let everything cook gently over low heat for 6 to 8 minutes.
23. 23. Season the soup with salt and cayenne pepper to taste.
24. 24. Fill the soup into four bowls.
25. 25. Garnish the finished soup with the fresh coriander leaves.

Nutrition per serving

• kcal: 390
• Protein: 53 g · Fett/Fat: 17 g · Carbs: 6 g