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🍽️ Creamy Mushroom Coconut Soup with Potatoes

345 kcal · 30 min · 4 servings

Ingredients

• 500 g chanterelles
• 150 g floury potatoes
• 2 shallots
• 1 clove garlic
• 2 spring onions
• 1 red chili pepper
• 2 tbsp sesame oil
• 1 tsp freshly grated ginger
• 750 ml poultry broth
• 200 ml coconut milk
• soy sauce

Instructions

1. 1. Wash the chanterelle mushrooms thoroughly. Cut them into bite-sized pieces if they are very large.
2. 2. Peel the potatoes and the shallots. Cut both into small cubes.
3. 3. Peel the garlic and crush it slightly.
4. 4. Wash the spring onions. Slice them into thin rings.
5. 5. Set aside a few of the green rings of the spring onions for decoration.
6. 6. Wash the chili pepper. Slice it into thin rings.
7. 7. Heat some oil in a large pot.
8. 8. Add the shallots and garlic to the hot oil. Sauté them briefly until fragrant.
9. 9. Add the chanterelle mushrooms to the pot. Fry them for one to two minutes.
10. 10. Add the spring onion rings, chili rings, ginger, and potato cubes to the pot.
11. 11. Pour the vegetable broth over the ingredients.
12. 12. Pour in the coconut milk.
13. 13. Let the soup simmer on low heat for about 25 minutes.
14. 14. Remove some chanterelle mushrooms and chili rings from the soup and set them aside.
15. 15. Puree the remaining soup until smooth using a hand blender.
16. 16. Check the consistency. Add more broth if needed or simmer further to thicken.
17. 17. Return the reserved chanterelle mushrooms and chili rings to the soup.
18. 18. Let the garnish steep in the soup for a few minutes.
19. 19. Add the reserved green spring onion rings to the soup.
20. 20. Season the soup to taste with soy sauce.
21. 21. Serve the soup hot.

Nutrition per serving

• kcal: 345
• Protein: 16 g · Fett/Fat: 26 g · Carbs: 11 g