Coconut and mushrooms soup
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
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coconut milk 100 grams
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water 300 millilitres
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champignons mushrooms 80 grams
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onions 10 grams
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salt
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oil
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10 minutes
Total time
10 minutes
Active time
Serves 2 persons
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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!
Step by step
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Mince your onion
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Sautée your onion and mushrooms in a nonstick pan with a dash of olive oil
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Add your coconut milk, water and salt. Bring to simmer then let cook for 10 minutes.
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Your Asian-inspired soup is ready!
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**Click on the photos to access full step by step!