Filter
Reset
Sort ByRelevance
Nadina
Thai mushroom coconut soup with rice
Soup of chestnut mushrooms, oyster mushroom, Thai herbs and coconut milk served with coriander, lime, red pepper and rice.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prepare the rice according to the instructions on the package.
-
Meanwhile, cut the chestnut mushrooms into pieces and tear the oyster mushrooms into large pieces.
-
Heat the oil in a thick-bottomed soup pan and fry the mushrooms and mushrooms with the ka spice paste for 3 minutes on medium heat.
-
Add the coconut milk and the water and bring to the boil. Cook for 5 minutes on low heat.
-
In the meantime cut the lime into pieces, the coriander coarse and the pepper in rings and put into bowls. Spoon the rice in a bowl.
-
Serve the soup separately.
Blogs that might be interesting
-
10 minMain dishcrumbly potato, olive oil, fennel bulb, lemon, soft goat cheese, sour cream, lamb strips, shawarma meat, parsley, chives,baked potato with goat cream, lamb strips and braised fennel -
30 minMain dishcrumbly potato, fresh kale, chorizo pamplona, shallot, garlic, paprika, milk,kale stew with fried chorizo -
26 minMain dishtuna pieces in water, medium sized egg, bread-crumbs, Parmigiano Reggiano powder, traditional olive oil, sliced leek, Cherry tomatoes, base pasta sauce capers-oregano, Spaghetti,spaghetti with tuna balls in leek-tomato sauce -
50 minMain dishsomething crumbly potatoes, semi-skimmed milk, garlic, onion, fennel tubers, dried thyme, olive oil, rib chops,rib chop with fennel-tide puree
Nutrition
375Calories
Sodium25% DV600mg
Fat25% DV16g
Protein16% DV8g
Carbs16% DV48g
Fiber12% DV3g
Loved it