Coconut soup with shiitake mushrooms

For 4 people
  • 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
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.
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.
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.
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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