Coconut Chicken Soup with Mushrooms

Ingredients

• 750 g chicken breast fillets (5 fillets)
• 1 onion
• 2 Garlic cloves
• 4 Spring Onions
• 4 stems coriander
• 10 g ginger (1 piece)
• 2 tbsp Vegetable oil
• 1 tbsp ground turmeric
• 0.5 tsp ground cumin
• 400 ml poultry stock
• 250 ml coconut milk (9% fat)
• 2 Tomatoes
• 150 g Mushrooms
• salt to taste
• cayenne pepper to taste

Instructions

1. 1.

   Rinse chicken breast fillets under cold water, pat dry and slice into strips. Peel onion and garlic. Wash and trim spring onions. Finely chop all. Rinse coriander, pat dry, pluck leaves, roughly chop stems. Peel ginger and grate.

2. 2.

   Heat oil in a pot. Sauté onion, spring onions, and garlic over medium heat for 2–3 minutes. Stir in turmeric, coriander stems, ginger, and cumin, then deglaze with stock. Add coconut milk and simmer gently on low heat for about 5 minutes while stirring occasionally.

3. 3.

   Meanwhile, blanch tomatoes briefly in boiling water, drain, cool, peel, quarter, seed, and dice. Clean mushrooms and slice. Add chicken strips and tomatoes to the coconut soup, cook for 6–8 minutes over low heat until cooked through.

4. 4.

   Season soup with salt and cayenne pepper. Serve in four bowls and sprinkle with cilantro leaves.