Thai rice soup with chicken and mushrooms
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.
Blogs that might be interesting
40 minLunchzucchini, flour, egg, shallot, dried oregano, garlic, olive oil, old cheese, Greek yoghurt, grated horseradish, arugula,zucchini pancakes with horseradish dip
15 minLunchpeanut oil, Wienerschnitzel, rolling fresh bread, bruschetta tomato salad, snippets, arugula,milanese sandwich with parrano chips
10 minLunchlemon, Conference pear, hamham, flageolets, lamb's lettuce, raw vegetables radish mix, extra virgin olive oil,salad of lamb's lettuce, pear and ham
30 minLunchold cheese, vine tomato, extra virgin olive oil, White wine vinegar, cress, lamb's lettuce melange,mixed salad with crispy cheese chips