How to do it:
1. Wash the carrot and spring onions, peel the carrot and separate the roots and wilt from the onions. Cut the spring onions and carrot into narrow strips about 5 cm long. Cut the chicken into longish pieces.
2. Bring broth and coconut milk with lime leaves and salt to a boil in the COOK & SERVE pot.
3. Add carrots, onions and chicken to the boiling coconut stock, cover and cook for about 5 minutes.
4. In the meantime wash spinach, chop leaves coarsely, remove stalks. Clean and quarter the mushrooms. Add both to the boiling soup, bring to the boil briefly. Season to taste with chilli powder, salt and lime juice.
Tip: If you like, top the soup with fresh coriander. Instead of chilli powder, you can finely chop a fresh chilli pepper and sprinkle it over the soup.
Tip: Also great as an appetizer - then the soup is enough for 4 people.
Nutritional values per serving:
Calories: 469 kcal, Carbohydrates: 10 g, Protein: 45 g, Fat: 28 g, Dietary fibre: 5,7 g
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