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Thai mushroom coconut soup with rice
 
 
4 ServingsPTM20 min

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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Directions

  1. Prepare the rice according to the instructions on the package.
  2. Meanwhile, cut the chestnut mushrooms into pieces and tear the oyster mushrooms into large pieces.
  3. 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.
  4. Add the coconut milk and the water and bring to the boil. Cook for 5 minutes on low heat.
  5. 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.
  6. Serve the soup separately.


Nutrition

375Calories
Sodium25% DV600mg
Fat25% DV16g
Protein16% DV8g
Carbs16% DV48g
Fiber12% DV3g

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