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
-
55 minMain dishshallot, garlic, fresh parsley, fresh basil, Cherry tomatoes, cod fillets, peeled tomatoes, olive oil, black olives, capers, dried oregano, dry white wine, fresh tagliatelle, spicy cheese, fresh green pesto,merluzzo estate (summer cod) -
25 minMain dishpandan rice, zucchini, yellow bell pepper, sunflower oil, chicken fillet strips, Thai green curry paste, lentils, creamy coconut milk,Thai lentil chicken curry -
50 minMain dishfine winter carrot, leeks, peanut oil, minced beef, chopped tomatoes garlic onion in tin, HAK peas, lentils and corn mix in bag, chilled mashed potatoes, grated Gouda old cheese 48,cottage pie with peas-lentils-maizeix -
20 minMain dishcucumber, sladressing natural, butter or margarine, Hamburgers, pineapple slices, rolling brown bread, lettuce, exotic sauce,sunny summer burgers
Nutrition
375Calories
Sodium25% DV600mg
Fat25% DV16g
Protein16% DV8g
Carbs16% DV48g
Fiber12% DV3g
Loved it