Usuba
Coconut Milk and Chicken Soup
Aromatic Asian soup with coconut milk, chicken and mushrooms. A combination of ginger, lemongrass and chili creates a rich flavor. Quick to prepare and perfect for everyday meals.
- Total
- 20 min
- Standard serving
- 544 g
1
Ingredients
Total 12- Coconut milk
150 ml≈ 2/3 cup - Chicken broth
150 ml≈ 2/3 cup - Mushrooms
40.05 g≈ 2.5 pcs - Chicken Breast
134 g≈ 2/3 pcs - Carrot
33 g≈ 1/3 pcs - Ginger
8.25 g≈ 1.5 slice - Red chili pepper
14.85 g≈ 1/3 pcs - Fish Sauce
4.95 ml≈ 1 tsp - Sugar
6.68 g≈ 1.5 tsp - Black peppercorns
to taste≈ 1.5 pcs - Lemongrass
1.33 sprig - Paprika
to taste≈ 1/4 tsp
Instructions
- 1
Step 1
Pour the coconut milk and chicken broth into a pot and bring to a boil. Add sliced carrots and coarsely chopped ginger.
Place a whole red chili pepper and lightly crushed lemongrass. Cook for 10 minutes.
- 2
Step 2
Chop the mushrooms and chicken fillet. Add them to the boiling soup and simmer for 8 minutes.
- 3
Step 3
Pour in the fish sauce, add sugar, ground black pepper and paprika. Cook for another 3 minutes, stirring constantly.
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