Asian Potato Stew

Summary

Prep Time	45 mins
Cook Time	35 mins
Total Time	1 hr 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Toast the sesame seeds in a non-stick pan until light brown. Attention! like to burn! Remove from pan and set aside to cool.
Wash, peel and roughly dice the potatoes.
Peel the onions and ginger and cut into finer cubes.
Wash, peel and cut the carrots into small slices.
Wash the celery and cut into thin slices.
Clean the brown mushrooms and, if necessary, carefully brush them off and also cut them into small slices.
Cut the snow peas lengthways into strips.
If you prefer to enjoy the soup with meat, you can cut 2 fried chicken breast fillets into strips.
Heat 1 tablespoon of oil in a large saucepan and sauté the potatoes, ginger and onions for 5 minutes, stirring and turning constantly. Finally, season with turmeric and sauté it for a short time. Deglaze everything with the broth and coconut milk and bring to the boil. Let the potatoes simmer in it open (i.e. without a lid) for about 30 minutes until soft.
Heat 1 tablespoon of oil in a non-stick pan and fry the prepared mushrooms for 5 - 8 minutes, turning and then remove.
Heat 1 tablespoon of oil in the same pan and put the celery and carrots in it for about 8 minutes. Do not fry the prepared sugar snap strips for the last 2 minutes, otherwise they will be too soft.
Now add the mushrooms and season everything with salt, pepper and a pinch of sugar.
After about 30 minutes of cooking time, puree the soup with the hand blender until smooth. Fold in the vegetable mixture and season again with the herbs mentioned above.
Pour the soup into deep plates and sprinkle with a few of the toasted sesame seeds before serving. If you like, you can have a slice of bread with it.
THE CLOU:
If you like, you can cut 2 chicken breast fillets into strips, fry them in oil and add them to the soup.

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