Delicious Thai-style Soup Curry with Shiitake Powder
Delicious Thai-style Soup Curry with Shiitake Powder

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, delicious thai-style soup curry with shiitake powder. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Delicious Thai-style Soup Curry with Shiitake Powder is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Delicious Thai-style Soup Curry with Shiitake Powder is something which I have loved my whole life. They are fine and they look fantastic.

Here is how you cook that. Heat oil in a large saucepan over medium heat. Thai Style Chicken and Shiitake Soup Curry.

To begin with this recipe, we must prepare a few ingredients. You can have delicious thai-style soup curry with shiitake powder using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Delicious Thai-style Soup Curry with Shiitake Powder:
  1. Take 150 g chicken breast
  2. Prepare 1/2 Tbsp flour
  3. Prepare 1/2 (120 g) onion (thinly sliced)
  4. Prepare 1/2 bunch (150 g) Japanese mustard spinach
  5. Prepare 20 g green curry paste
  6. Get 1 Tbsp oil
  7. Take to taste Coriander,
  8. Get 1 tbsp nam pla (Thai fish sauce)
  9. Make ready 200 ml coconut milk
  10. Prepare 100 ml water
  11. Get 1 tbsp Shiitake powder

In a large stockpot, cook the noodles (or rice or grains) according to the package instructions. Drain in a colander, then rinse with cold water, and drizzle with a splash of oil (or I like to use toasted sesame oil), and toss until the noodles are evenly coated. Stir in the chicken broth and coconut milk. Add the curry powder, cinnamon, cilantro, salt, and pepper.

Instructions to make Delicious Thai-style Soup Curry with Shiitake Powder:
  1. Cut chicken breast meat to bite-size pieces and coat with flour.
  2. Slice the onion thinly and cut the Japanese mustard spinach to a length of 4–5 cm.
  3. Add oil to the pot and heat up the green curry paste on low heat.
  4. Once fragrant, add the onions and stir fry until soft.
  5. Add 1. and stir fry until the meat turns brown before adding ● and bringing it to a simmer.
  6. Once the meat is cooked, add the Japanese mustard spinach and stop the fire when it becomes soft.
  7. Garnish with coriander to taste.

Bring to a low simmer to heat through. Maybe this is a typo but it makes the soup too hot too one dimensional and just not enjoyable. Pros: Pureed rice is a great thickener Cons: Too much curry. This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own.

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