Coconut Soup with Red Curry, Chicken and Oyster Mushrooms

Ingredients

• 1 clove garlic
• 2 cm fresh ginger
• 1 onion
• 350 g sweet potatoes
• 150 g Carrots
• 350 g boneless skinless chicken breast fillet (pre‑cooked)
• 4 tbsp ghee
• 1.5 tbsp red curry paste
• 400 ml unsweetened coconut milk
• 400 ml Poultry broth
• 1 small red bell pepper
• 150 g oyster mushrooms
• 2 Spring Onions
• Salt
• ground black pepper

Instructions

1. 1.

   Peel and finely chop the garlic, ginger, and onion. Peel, wash, and dice the sweet potatoes and carrots into small cubes. Rinse the chicken, pat dry, and cut into thin strips. In a pot heat 2 tbsp ghee and sear the chicken until browned all around. Remove and set aside. Sauté the garlic, ginger, and onion in the remaining fat, add the sweet potatoes and carrots, cook briefly, then stir in the curry paste. Add the broth and coconut milk, bring to a simmer over medium heat and let it cook for about 20 minutes.

2. 2.

   Meanwhile, wash the bell pepper, halve it, remove seeds and white membranes, and dice into tiny cubes. Clean the oyster mushrooms, cut them into thin strips, and sauté with the pepper in a hot pan using 2 tbsp ghee. Remove from heat and set aside.

3. 3.

   Rinse the spring onions, trim, and slice into fine rings.

4. 4.

   Puree the soup, season with salt and pepper, then add the mushrooms, pepper, and chicken. Warm through, taste, and serve in bowls garnished with the onion rings.