Chicken and Coconut Curry Soup

Summary

Ingredients

• 400 ml chicken broth
• 300 ml coconut milk
• 1 tablespoon curry paste, red
• 1 carrot (s)
• 1 small zucchini
• 1 handful Mu-Err mushrooms, dried
• 1 clove garlic
• 1 piece (s) ginger root, the size a walnut
• 1 port. Chicken, cooked
• 100 ml soy sauce, for cooking the mushrooms
• Oil, for frying
• 6 stems coriander green

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Instructions

1. First prepare the vegetables. To do this, peel the carrot, wash the zucchini and soak the mushrooms. Peel the garlic and ginger. Simmer the mushrooms in a little water and soy sauce for 5 minutes.
2. Cut the carrot and zucchini into diamonds, possibly divide the mushrooms, depending on the size, and fry these three ingredients in a pan with oil and sweat for a few minutes.
3. Roast the curry paste in a saucepan for one to two minutes, deglaze with coconut milk and fill up with the chicken broth.
4. Put the sweaty vegetables in the soup, add the garlic through a press and rub in the ginger. Bring everything to the boil briefly, add the chicken to the soup and let it steep for about 5 minutes on a low heat.
5. Arrange the finished soup in a bowl and sprinkle with fresh coriander leaves. There is also a delicious freshly baked chilli shop bread.