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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.
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Ingredients
Directions
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Prepare the rice according to the instructions on the package.
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Meanwhile, cut the chestnut mushrooms into pieces and tear the oyster mushrooms into large pieces.
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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.
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Add the coconut milk and the water and bring to the boil. Cook for 5 minutes on low heat.
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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.
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Serve the soup separately.
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Nutrition
375Calories
Sodium25% DV600mg
Fat25% DV16g
Protein16% DV8g
Carbs16% DV48g
Fiber12% DV3g
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