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Asian Curried Mushroom Soup; Chicken and Pepper Souvlaki with Rice
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Asian Curried Mushroom Soup; Chicken and Pepper Souvlaki with Rice

5.0 (6 ratings)

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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