- 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)
*Note: You can also use any other kind of (dried) mushroom
- 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
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized bowl
- large pan
- wooden spoon
- 2 forks
Preparation — 15 minutes
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!