Curry coconut soup with rice and chicken

Name: Curry coconut soup with rice and chicken
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g Shiitake mushrooms; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 1 tin(s) (400 g) Coconut milk; 300 ml Pineapple juice; 1 TABLESPOON Chicken broth (or homemade broth); 1⁄2 Tsp ground cilantro; 2 Bay leaves; 800 g Chicken filet; 175 g Rice (e.g. basmati rice); 300 g Carrots; 500 g Broccoli; 1 potty Coriander

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

150 g Shiitake mushrooms
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
1 tin(s) (400 g) Coconut milk
300 ml Pineapple juice
1 TABLESPOON Chicken broth (or homemade broth)
1⁄2 Tsp ground cilantro
2 Bay leaves
800 g Chicken filet
175 g Rice (e.g. basmati rice)
300 g Carrots
500 g Broccoli
1 potty Coriander

Directions

1
Turn the stems out of the shiitake. Clean the mushrooms with kitchen paper or wash them briefly and dab them dry well. Heat the oil in a large pot. Brown the shiitake in it. Season with salt and pepper and remove.
2
Briefly sauté 2 tsp. curry in the frying fat. Add coconut milk, pineapple juice and approx. 1 l water. Season with stock, pepper, ground coriander and bay leaf. Bring everything to the boil. Wash and add the meat and simmer for about 20 minutes.
3
Cook the rice in 400 ml salt water for 12-15 minutes until just cooked (see package instructions).
4
Peel, wash and thinly slice the carrots. Clean, wash and cut broccoli into small florets. Add the vegetables to the soup 8-10 minutes before the end of the cooking time and cook them.
5
Wash the coriander. Set some stems aside for garnishing, pluck the rest. Take the meat out of the soup, cut into large cubes and put it back in. Add shiitake and heat briefly. Soup with salt, pepper and curry.
6
season to taste, stir in the coriander leaves. Serve soup with rice. Sprinkle a little curry on top and garnish with the rest of the coriander. Drink tip: a white wine with a slight residual sweetness, e.g. a Riesling-Spätlese.