Here is a recipe from my mother who is a fine cook, always in the lookout for new flavours and fragrances.
She got inspired from various recipes that were all missing a little something for her taste . She made her own ajustements et voila! The perfect soup just came out of all her experiments. Her version is ridiculously delicious , with a perfect balance of aromas. Needless to say it has become a family favourite !
You will need :
- 1 handful of rehydrated black chinese mushrooms, prepared as per package directions
- Half a red pepper, finely diced
- 1 teaspoon turmeric
- 1 l homemade chicken or vegetable broth or made of 1 l water + 1 organic stock cube
- 1 Tbsp soy sauce
- 1 Tbsp coconut, soy or sunflower oil
- 2 to 3 garlic cloves
- 1 Tbsp freshly grated ginger
- 150 g of one of the following :Â tempeh, meat crab, shrimps or chicken breast
- 25 cl coconut milk
- 100 to 150 g of rice or soy noodles
- 1 bunch of fresh coriander leaves
Heat oil in large cooking pot. Add red pepper, garlic and ginger. Reduce heat and cook until soft, stirring constantly. Add turmeric.
Cut tempeh or chicken into thin strips or drain seafood if canned. Add  in pot along with coconut milk ans mushrooms. Add broth and simmer for about 20 minutes or until 80% cooked.
Add noodles and soy sauce.Cook for another 5 minutes
Just before serving,chop coriander leaves and throw into simmering soup.
This warm, nutritious soup will satisfy any hunger . It is very comforting thanks to its full, creamy taste. It can be a meal on its own ( for stronger appetites, just add more noodles). Served in smaller bowls, it makes for an original starter.



