| Servings |
Servings
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Ingredients
- 1 Tbsp Thyme
- 1 Red Onion
- 0.45 Kg Baby Button Mushrooms
- 0.5 Kg Baby Portobellpo Mushrooms
- 3 Cup Vegetable Broth
- 3 Tbsp Cornflour
- 1 Cup Unsweetened Coconut Milk
- 1 Tbsp Soy Sauce
- 1.2 Kg Chicken Breast (Diced)
- 1 Kg Sweet Potato
Ingredients
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Instructions
- Peel sweet potatoes, cut into dices and boil till soft
- Dice chicken, season and boil till white fleshed (almost cooked)
- In a large pot, on medium heat, add diced onions and thyme. Sautee for 3 - 5 mins
- Slice mushrooms and add into pot for 5 - 10 mins
- As the mushrooms shrink in size (they'll exude a substantial amount of water), add bay leaved (if you have some), salt and soy sauce
- Stir in the cornstarch and vegetable broth. Cook for 2 minutes, then add in coconut milk
- Allow this to cook for 10mins, then add the chicken and potatoes
- Cook for a further 5 mins, tasting it occasionally and add pepper to your taste
- The soup is now ready; serve and enjoy!
Recipe Notes
Nutritional Info
Per Serving:
Cal: 474 | Carb: 32.2g | Pro: 65.3g | Fat: 8.2g
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