Zupa kokosowa z cukinią i grzybami / Coconut zucchini and mushroom soup

By foodiva

Ingredients

• 300 g chicken breast, cut into thin slices
• 1 can (400 ml) of coconut milk
• 1 medium zucchini, diced
• 150 g of mushrooms, sliced
• 1 tablespoon of green curry paste
• 1 clove of garlic, chopped
• 1 chilli pepper, finely chopped
• 3 cm of fresh ginger, grated
• 2 teaspoons of vegetable oil
• 2 cups of chicken broth (or more if you like less dense soups)
• a handful of chopped fresh basil to be served
• lemon juice, sugar, salt, pepper to taste

Details

Adapted from karmelowy.pl

Preparation

Step 1

Heat oil in the medium pot over medium heat, add chicken, curry paste and chilli and cook stirring for about 2 minutes.

Add stock and all vegetables and cook for about 15 minutes, or until vegetables are soft. Add coconut milk and cook for 5 more minutes.

Season generously with sugar, lemon juice, salt and pepper and serve serve garnished with basil.

Preparation for Tefal Companion:

Add oil, chicken, curry paste and chilli into TC bowl fitted with stirrer and start Slow cook P1 program for 3 minutes.

Add stock and all vegetables and start Slow cook P2 program for 15 minutes or until vegetables are soft. Add coconut milk and start P1 Slow cook program for 5 more minutes.

Season generously with sugar, lemon juice, salt and pepper and serve serve garnished with basil.

Enjoy!