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