Thai rice soup with chicken and mushrooms

Name: thai rice soup with chicken and mushrooms
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon sunflower oil; 200 gram (corn) chicken fillet; 2 clove garlic; 750 milliliters chicken broth from tablet; 150 gram pandan rice; 125 milliliters coconut milk; 200 gram mushroom; 1 tablespoon Japanese soy sauce; 1 tablespoon fresh coriander

Ingredients

2 tablespoon sunflower oil
200 gram (corn) chicken fillet
2 clove garlic
750 milliliters chicken broth from tablet
150 gram pandan rice

125 milliliters coconut milk
200 gram mushroom
1 tablespoon Japanese soy sauce
1 tablespoon fresh coriander

Directions

Put the oil in a soup pan and fry the pieces of chicken for a minute or two. Stir them occasionally.
Add the squeezed cloves of garlic. Pour the stock in the pan and bring everything to the boil.
Put the rice in the stock and cook on a not too high heat in about 20 minutes.
After 10 minutes, add the coconut milk and slices of mushroom. Spoon the soup into bowls as soon as the rice is done.
Pour a small dash of soy sauce into each bowl. Sprinkle some finely chopped coriander on the soup.