Zuppa di pollo al curry e funghi

Ingredienti

• 600 g chicken breast or chicken thighs (boneless)
• 250 g mixed mushrooms (e.g. cremini, shiitake, oyster mushrooms)
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 tbsp curry powder
• 1 tsp ground cumin
• 400 ml coconut milk
• 1.5 liters chicken broth
• 2 tbsp sunflower oil
• Juice of 1 lime
• Salt and freshly ground black pepper to taste
• Handful fresh coriander, roughly chopped

Preparazione

1. 1

   Heat a splash of oil in the soup pot over medium heat. Add the onion and garlic and sauté for about 3 minutes until soft and translucent.Stir the curry powder and ground cumin into the onion. Let the spice mixture cook for 1 minute over low heat so the aromas develop.Add the mixed mushrooms, sliced, and cook for 4 to 5 minutes until they start to shrink and turn lightly golden brown.Place the chicken breasts or thighs whole in the pan. Pour in the chicken broth and bring everything to a boil. Then reduce the heat and let the soup simmer gently for 25 minutes with the lid on.Remove the chicken from the pan and pull the meat into rough pieces with two forks. Return the chicken to the soup.Add the coconut milk and stir well. Let the soup warm through for another 5 minutes over low heat without boiling.Season with salt, pepper and a squeeze of lime juice. Add extra curry powder if you want more kick.Ladle the soup into deep plates or bowls. Garnish with fresh coriander and serve immediately with crusty bread or steamed rice.