On a cold, rainy Saturday, I wished for a good and easy soup for lunch. On such a day I would normally make a creamy leek soup and pancakes. But we’ve eaten it so many times in the last month, the kids are asking me out of habit me if there’s leek soup for lunch again.
So, it was time for a change. Since I love Asian cuisine, I started browsing for Asian soup recipes, and soon I discovered a recipe for vegetable soup with coconut milk. Since the recipe also included sugar, I replaced it with honey and added some chicken meat. The soup was prepared quickly and was full of flavors. Despite the “new” soup, we can’t miss pancakes with cinnamon for dessert.
RECIPE FOR THE HONEY SOUP WITH COCONUT
- 1 l chicken stock (homemade, if possible)
- 3-4 cm large piece of ginger
- 250 ml coconut milk
- 1 tablespoon of fish sauce
- 250 g chicken breasts
- 100 g mixed mushrooms
- 2 small carrots
- 2 tablespoons of lemon juice
- 2 teaspoons of honey
HOW TO MAKE THE HONEY SOUP WITH COCONUT:
Boil the chicken stock and thin sliced ginger and cook for 5 minutes on small heat. Fry meat, mushrooms and ribbon-sliced carrots in a second pan, then pour it over the chicken stock. Add coconut milk, fish sauce and honey. Before serving, sprinkle the soup with chopped parsley and dribble over some lemon juice.