Spicy coconut and black mushroom soup

Name: Spicy coconut and black mushroom soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: world
Ingredients: 300 ml coconut milk; 1 liter chicken stock; 1,5 chicken breast; 2 garlic cloves; 2 small chili peppers; about 100 gram dried black mushrooms (also known as black fungus, Chinese black mushrooms); 1 red onion; 1 small zucchini; large dash of nutmeg; 1 teaspoon ground lemongrass (sereh); neutral oil (e.g. sunflower oil); pepper and salt to taste

This spicy coconut and black mushroom soup is a must try. Extra delicious with chicken and creamy without using regular cream.

35 minutes

4 persons

Lunch

Soup

Recipe spicy coconut and black mushroom soup

Made by Véronique

Published at 2019-04-23, this recipe is for 4 persons and takes 35 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

15 minutes

Time cooking

20 minutes

Total time

35 minutes

Preparation – 15 minutes

Note: you can also use any other kind of (dried) mushrooms if you prefer.

If you're using dried mushroom, you need to soak them in cold water. If you want to speed the soaking process up, you can use warm or boiled water instead. Drain the mushrooms and chop them into thin strips.

Peel the red onion and chop into thin half rings. Peel and finely chop the garlic cloves. Remove the seeds of the chili peppers for a milder version, and finely chop the peppers.

Rinse the zucchini, remove the ends and chop into thin half slices.

Finishing the spicy coconut and black mushroom soup – 20 minutes

Heat a dash of oil in a large pan and sauté the onion, garlic and chili pepper for a few minutes. Add the mushroom and zucchini slices for a few minutes more before you also add the nutmeg and lemongrass.

Pour in the chicken stock and bring to a boil. Add the chicken breast to the soup, there's no need to chop them up first, along with coconut milk.

Let it simmer for about 10 minutes, the exact time depends on the size of the chicken breasts. Use 2 forks to divide the chicken into smaller pieces as soon as it's done.

Season the soup with pepper and salt and add the chicken pieces back to the soup. Enjoy!