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Tom kha soup with chicken fillet and mushrooms

At the request of readers, something was made from Asian cuisine: Tom Kha soup. Healthy and very, very full!

Tom kha soup with chicken fillet and mushrooms
Servings6 Serving
CategoryDifficultyEasy
Ingredients
 1.50 l Chicken broth (water + 2 cubes of broth)
 800 g Chicken fillet
 400 ml Coconut milk
 200 g Red lentils (or beans)
 179 g Mushrooms (or shiitake mushrooms)
 150 g Bell pepper (paprica)
 132 g Carrot
 130 g Tomato
 90 g Onion
 30 g Scallions
 20 g Dill
 12 g Garlic
 60 g Yellow curry paste AROY-D
 2 tbsp Lemon juice (or lime)
 1 tsp. Chilli flakes (if you like sharper dishes)
 Santa Maria seasoning: chicken with yellow curry
Directions
1

Cut, grind all the soup ingredients.

2

Put chicken fillet, mushrooms, onions, garlic, carrots, peppers in the pan and fry / sauté until most of the water has evaporated.

3

Meanwhile, boil 1.5 liters of water and dissolve the chicken broth cubes. Add curry paste, Santa Maria chicken seasoning, chilli flakes, lemon juice.

4

Add the "pan contents" of coconut milk to the broth with spices. Cook minutes 10.

5

Add lenses. Boil for ~ 7 minutes. Add chopped greens. Remove from the heat, replace the lid and allow to "mature".

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Nutrition Facts

Finished product weight 3714

Servings 6


1 serving contains
Calories 445.83
% Daily Value *
Total Fat 18.33g29%
Total Carbohydrate 28.33g10%
Protein 55g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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