Coconut Chicken and Mushroom Soup

1. 1 Chicken breast filletpack 800 g ≈ $7.36 120 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≈ $4.65 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 ≈ $1.96 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 it separately until tender; slice chicken¹ fillet into julienne 0.8–1 cm thick; slice champignon mushrooms 0.5 cm thick; peel ginger and garlic⁵ and cut into slices; prepare 300 ml water for the infusion.

2. On medium heat, warm 300 ml water and warm ginger and garlic⁵ for 5 minutes, until the aromas infuse; do not let it boil vigorously; then remove from heat and set the infusion aside.

3. Add the chicken¹ julienne and mushrooms to a pot of about 3 litres; simmer over medium heat for 8 minutes, until the chicken is partly cooked and the mushrooms release juices; stir every 2–3 minutes.

4. Stir in coconut² milk and lemon⁶ juice, add chili; salt to taste; heat on low heat without boiling for 3–4 minutes, until the juices combine and the flavor opens.

5. Take off the heat, lightly adjust with taste and check the salt; add cooked rice to bowls or directly into the soup before serving if desired; stir and let it rest for 2–3 minutes under a lid.

6. To serve: divide among plates, garnish with cilantro⁸; serve with extra rice and a lemon⁶ wedge if desired.

In short

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