Thai mushroom coconut soup with rice

Name: thai mushroom coconut soup with rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 200 g Organic pandan rice; 250 g Chestnut mushroom; 150 g oyster mushrooms; 1 el peanut oil; 70 g Thai kha; 270 ml Organic coconut milk; 550 ml water; 1 lime; 15 g fresh coriander; 1 fresh red pepper

Soup of chestnut mushrooms, oyster mushroom, Thai herbs and coconut milk served with coriander, lime, red pepper and rice.

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.

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Nutrition

375Calories

Sodium25% DV600mg

Fat25% DV16g

Protein16% DV8g

Carbs16% DV48g

Fiber12% DV3g

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