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

Print Recipe Pin Recipe

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.