Description
Combining the traditions of Asian and European cuisines, this soup will surprise you with a rich aroma of herbs and a delicate taste.
Ingredients
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Vegetable oil
100 ml
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Onion
2 piece
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Peppers red hot chilli
0.5 piece
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Ginger
1 tsp
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Garlic
3 tooth
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Mushrooms
300 g
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Chicken fillet
400 g
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Thyme
0.5 tsp
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Oregano
0.5 tsp
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Parsley
0.5 tsp
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Potatoes
8 piece
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Vinegar
3 Tbsp
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Black pepper
0.5 tsp
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Marjoram
0.5 tsp
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Mint
0.5 tsp
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Salt
Cooking
Wash the champignons, cut all the damage, cut into small pieces.
Chicken fillet (can be frozen) cut into 1-2 cm pieces
In the pot in which you are going to cook, heat the oil. Add chopped onion, ginger and peppers. Sauté about 5 minutes over medium heat, add the crushed garlic.
Add the chopped chicken, fry over medium heat, stirring occasionally, until white. Add 1/2 tsp salt.
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