Coconut and mushrooms soup

Name: Coconut and mushrooms soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Thailandia
Ingredients: 100 grams of coconut milk; 300 ml of water; 80 grams of champignons; 10 grams of onions; salt to taste; oil to taste

Quite often, during a long working winter, we long for a nice and hot soup, maybe different than usual. Hot, fragrant and satisfying, this soup is a great idea to combine Asian and Mediterranean inspiration: the result is great! The delicacy of coconut underlines perfectly the scent of wood given by mushrooms. Serve it in individual portions, so as to give to your dinner a modern and Asian attitude. If you feel more Mediterranean, don't forget to serve your soup with cubes of toasted bread.

Ingredients

coconut milk 100 grams
water 300 ml
champignons 80 grams
onions 10 grams
salt
oil

Protein

Carbohydrates

Fat

12g

Fiber

0.5g

* approximate values per serving

Information

10 minutes Total time

10 minutes Active time

Serves 2 persons

Preparation

Mince and stir fry onions and mushrooms in a nonstick pan with a dash of oil. Add the coconut milk, then add water and salt. Bring to simmer and cook for 10 minutes.

Tips

Clean you mushrooms well without letting them get waterlogged. What's more, consider that mushrooms release some water while cooking so, be careful while adding water to your soup.

Trivia

The coconut milk is a quite common ingredient in Asian cookery. Do you know the origin of coconut milk? The coconut milk that you can buy at the supermarket in tins or bricks, is produced by drying and pressing the grated coconut white kernel. So, don't confuse it with coconut water!