Coconut Chicken & Mushroom Soup

1. 1 Chicken breast filletpack 800 g ≈ $7.23 120 g
2. 2 Coconut milkpack 400 ml ≈ $2.20 150 ml
3. 3 Button mushrooms≈ $7.50 per kg 60 g
4. 4 Fresh ginger≈ $8.00 per kg 10 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Lemon≈ $4.70 per kg 20 g
7. 7 Chili flakes 1 g
8. 8 Cilantropack 50 g ≈ $1.20 5 g
9. 9 Long-grain ricepack 800 g ≈ $1.94 50 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice and boil in salted water for 15 minutes until tender. Slice the chicken¹ breast into 1 cm thick strips, mushrooms into 0.5 cm thick rounds, and ginger and garlic⁵ into thin slivers.

2. In a pot, bring 300 ml of water to a gentle boil, then add the ginger and garlic⁵. Simmer over medium heat for 5 minutes.

3. Add the chicken¹ and mushrooms, cooking for 8 minutes over medium heat, stirring occasionally, until the chicken turns white and the mushrooms release their juices.

4. Pour in the coconut² milk and lime juice, add chili flakes and salt. Warm gently over low heat for 4–5 minutes without letting it boil vigorously, until the chicken¹ is fully cooked through with no pink inside.

5. Stir in the cooked rice and let it steep under the lid for 2–3 minutes.

6. Serve in bowls, garnished with cilantro⁸, and accompany with a wedge of lime.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.