Ingredienst for 4 Portions
400 g Duck breast
3 Chili pepper (s), red
3 Spring onion (s)
100 g Oyster mushrooms
½ bunch Basil (Thai basil), substitute regular basil
3 toe / n Garlic
3 tablespoons Fish sauce
1 can / s Coconut milk
500 ml Broth (chicken broth)
Oil, for frying
2 tablespoons Chili sauce, hot
Preparation
Duck breast cut into thin strips. Chilies in half lengthwise, remove seeds if desired (because of the sharpness), and cut into thin strips. Spring onions cut into rings (even the Greens). Oyster mushrooms clean (do not wash!) And tear or cut into strips. Thai basil (may substitute regular basil) into thin strips. Garlic cloves into thin slices.
First, the meat in a little oil fry portions sharp. Remove from the pan and keep warm. Garlic and spring onion with the chili strips, mix with 3 tablespoons fish sauce in the same pot in which the meat is browned, heat. The oyster mushrooms, 2 - 3 tablespoons hot chili sauce, coconut milk (shake vigorously before opening), add the chicken broth and the seared duck meat. The whole thing simmer over medium heat for 5 minutes, then the basil strips (pick up something for garnish) and cook another 1 minute.
Serve garnished with basil strips and serve.
I submit, though it is a soup, like a fragrance rice as a supplement to, so those who do not as sharp, the sharpness can soften by eating some rice from time to time.
Preparation time: 30 min
