Coconut soup with shiitake mushrooms
- 200 g Turkey schnitzel
- 1 carrot
- 300 g Shiitake mushrooms
- 1/2 Bundle Spring onions
- 1 EL Butter or margarine
- Salt
- Pepper
- ground coriander
- 1 EL flour
- 1-2 EL Curry powder
- 1/2 Can (s) (200 g) Coconut milk
- 600 ml Chicken bouillon (instant)
- 1 EL Oil
- Coriander
30 minutes
easy
- 1.
- Wash the meat, pat dry and cut into fine strips. Peel the carrot, wash and thinlyCut pins. Clean the mushrooms, pat dry and remove the stems. Halve the mushrooms.
- 2.
- Clean and wash the spring onions and cut into rings. Heat the fat in a saucepan. Fry the carrots, mushrooms and spring onions in it, season with salt, pepper and coriander. Remove 4 tablespoons of mushroom mixture and set aside.
- 3.
- Dust the remaining mixture with flour and curry. Pour in the coconut milk and stock, bring to the boil and simmer for about 8 minutes. Heat oil in a pan. Fry the meat in it for about 5 minutes, season with salt and pepper.
- 4.
- Arrange coconut curry soup in bowls. Add meat and mushrooms to the soup. Garnish with coriander.
1 person approx.:
- 220 kcal
- 920 kJ
- 16 g protein
- 13 g fat
- 9 g carbohydrates
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