Soups, Stews & Comfort Food · DinnerChicken & Mixed Mushroom SoupA warming coconut broth loaded with mushrooms and diced chicken, gently spiced with curry powder.Dairy-freeGluten-free35 min(15m prep, 20m cook)4 servingseasy Share Copy Print PDFIngredients4 servings200 g chestnut mushrooms (sliced)30 g dried shiitake mushrooms (rehydrated and sliced)1 x 400ml tin coconut milk1 pinch black pepper1 pinch sweet paprika1 tsp curry powder1 tsp ground ginger1 tbsp olive oil1 tbsp garlic (chopped)500 g chicken breast (diced)1 tbsp flat-leaf parsley (chopped)1 tbsp chives (chopped)Method1Season the diced chicken with pepper, ginger, paprika, salt and garlic and leave to rest for a few minutes.2Sauté the chicken in the olive oil until browned.3Add the sliced mushrooms and sauté for a few minutes.4Pour in the coconut milk and an equal amount of water. Bring to a simmer.5Stir in the curry powder and simmer for 10 minutes, until the chicken is cooked through.6Serve scattered with fresh parsley and chives.Tips & swaps• A mix of mushroom varieties gives the best depth, but any will work.Storage & reheatingKeeps in the fridge for 3 days.Nutrition (per serving)320Kcal30gProtein10gCarbs18gFat3gFibreEstimated values, for guidance only.You might also likeDinnerChia & Flaxseed Beef Burgers22 minDinnerSweet Potato, Squash & Ginger Cottage Pie50 minDinnerHearts of Palm Spaghetti with Beef Ragù30 minDinnerBroccoli-Topped Beef Bake40 min
