Asian Curried Mushroom Soup; Chicken and Pepper Souvlaki with Rice

Asian Curried Mushroom Soup; Chicken and Pepper Souvlaki with Rice

5.0 6 ratings
Prep. 35min
Total 1 h 5min
4 portions

Ingredients

Marinade, Chicken Skewers and Rice
  • fresh root ginger peeled, cut in round slices (2 mm)
    25 g
  • garlic cloves
    3
  • soy sauce
    120 g
  • honey
    60 g
  • toasted sesame oil
    10 g
  • barbecue sauce
    40 g
  • ground black pepper
    ½ pinch
  • chicken breast fillets, skinless cubed (2-3 cm)
    800 g
  • mixed peppers (approx. 400 g in total)
    3
  • button mushrooms
    200 g
  • chicken stock cube (for 0.5 l) crumbled
    1
    1 heaped tsp chicken stock paste, homemade
  • fine sea salt
    1 tsp
  • long grain rice
    300 g
  • water
    1300 g
Asian Mushroom Soup
  • fresh root ginger peeled, cut in round slices (2 mm)
    15 g
  • garlic clove
    1
  • coriander seeds
    1 tsp
  • fresh coriander leaves only
    6 - 8 sprigs
  • toasted sesame oil
    20 g
  • chicken stock cube (for 0.5 l)
    1
    1 heaped tsp chicken stock paste, homemade
  • water
    600 g
  • coconut milk
    160 g
  • curry powder
    2 tsp
  • salt
    1 tsp
  • ground cayenne pepper
    1 pinch
  • rice vermicelli
    100 g
Sauce
  • cornflour
    2 Tbsp
  • water
    4 Tbsp

Nutrition per 1 portion

Calories 776 kcal / 3250 kJ
Protein 61 g
Fat 10 g
Carbohydrates 105 g
Fibre 5.3 g
Saturated Fat 2 g
Sodium 3832 mg

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