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Asian Curried Mushroom Soup; Chicken and Pepper Souvlaki with Rice
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Ingredients
Marinade, Chicken Skewers and Rice
- 25 g fresh root ginger, peeled, cut in round slices (2 mm)
- 3 garlic cloves
- 120 g soy sauce
- 60 g honey
- 10 g toasted sesame oil
- 40 g barbecue sauce
- ½ pinch ground black pepper
- 800 g chicken breast fillets, skinless, cubed (2-3 cm)
- 3 mixed peppers (approx. 400 g in total)
- 200 g button mushrooms
-
1
chicken stock cube (for 0.5 l), crumbled
or 1 heaped tsp chicken stock paste, homemade - 1 tsp fine sea salt
- 300 g long grain rice
- 1300 g water
Asian Mushroom Soup
- 15 g fresh root ginger, peeled, cut in round slices (2 mm)
- 1 garlic clove
- 1 tsp coriander seeds
- 6 - 8 sprigs fresh coriander, leaves only
- 20 g toasted sesame oil
-
1
chicken stock cube (for 0.5 l)
or 1 heaped tsp chicken stock paste, homemade - 600 g water
- 160 g coconut milk
- 2 tsp curry powder
- 1 tsp salt
- 1 pinch ground cayenne pepper
- 100 g rice vermicelli
Sauce
- 2 Tbsp cornflour
- 4 Tbsp water
- Nutrition
- per 1 portion
- Calories
- 3250 kJ / 776 kcal
- Protein
- 61 g
- Carbohydrates
- 105 g
- Fat
- 10 g
- Saturated Fat
- 2 g
- Fibre
- 5.3 g
- Sodium
- 3832 mg
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