Coconut soup with shiitake mushrooms

Name: Coconut soup with shiitake mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Turkey escalope; 1 Carrot; 300 g shiitake mushrooms; 1/2 bunch Spring onions; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cilantro; 1 TABLESPOON Flour; 1-2 TABLESPOONS Curry Powder; 1/2 can(s) (200 g) Coconut milk; 600 ml Chicken bouillon (instant ); 1 TABLESPOON Oil; 7-10 Tbsp Coriander

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Turkey escalope
1 Carrot
300 g shiitake mushrooms
1/2 bunch Spring onions
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cilantro
1 TABLESPOON Flour
1-2 TABLESPOONS Curry Powder
1/2 can(s) (200 g) Coconut milk
600 ml Chicken bouillon (instant )
1 TABLESPOON Oil
7-10 Tbsp Coriander

Directions

1
Wash the meat, dab dry and cut into fine strips. Peel and wash the carrot and cut it into thin sticks. Clean the mushrooms, dab dry and remove the stalks. Cut the mushrooms in half.
2
Clean, wash and cut the spring onions into rings. Heat the fat in a pot. Brown carrot, mushrooms and spring onions in it, season with salt, pepper and coriander. Take out 4 tablespoons of the mushroom mixture and set aside.
3
Dust the rest of the mixture with flour and curry. Add coconut milk and bouillon, bring to the boil and simmer for about 8 minutes. Heat oil in a pan. Fry the meat 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.