Curry coconut soup with chicken

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into cubes. Place the meat, bay leaf, pepper, salt, coriander, 1 1/2 teaspoon curry, pineapple juice, coconut milk and 1.25 litres of water in a saucepan, bring to the boil covered over a medium heat. Then let simmer for about 25 minutes.

2. 2

   In the meantime peel, wash and thinly slice the carrots. Clean and wash the broccoli and cut small florets from the stems. Clean the shiitake (unscrew the stems and carve the cap crosswise), wash if necessary and drain well

3. 3

   Prepare rice in boiling salted water according to package instructions. After about half the cooking time of the meat, add vegetables, bring to the boil and let simmer to the end. Heat the oil in a pan, fry the shiitake briefly while turning, remove

4. 4

   Wash the coriander greens, shake dry, pluck leaves from the stems, put some leaves aside for garnishing. Add remaining leaves to the soup. Season soup again with salt and pepper. Add the shiitake and heat briefly. Serve the soup with rice, dust with curry and garnish with coriander

Nutrition Facts

KCAL
490 kcal

CARBS
52 g

FATS
9 g

PROTEINS
52 g