Thai Coconut Soup with Chanterelles
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 500 grams Chanterelle
- 150 grams starchy potatoes
- 2 shallots
- 1 garlic clove
- 2 scallions
- 1 red chili pepper
- 2 Tbsps sesame oil
- 1 tsp freshly grated ginger
- 750 milliliters Chicken broth
- 200 milliliters Coconut milk
- soy sauce
Preparation steps
1.
Brush the chanterelle and either leave whole or cut into pieces. Peel the potatoes, shallots and garlic and chop. Rinse the scallions, trim and cut into rings. Set some of the green leaves aside. Rinse the chile pepper, trim and cut into rings.
2.
In a stock pot, sauté the shallots and garlic briefly in hot sesame oil. Add the chanterelles and sauté for 1-2 minutes. Add the scallion, chile, ginger, potatoes and stock. Pour in the coconut milk and simmer for about 25 minutes. Set some of the chanterelles and chile aside and purée the soup. Simmer.
3.
Add the reserved green onion to the soup and let wilt. Serve garnished with chanterelles and chile and seasoned with soy sauce.
