Healthy Coconut Mushroom Soup

Name: Healthy Coconut Mushroom Soup
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 120g Shiitake Mushrooms; 180g Shimeji Mushroom; 120g Pleurotus eryngii; 100g Mushroom; 1 box Knorr Soup Po; 250g Coconut milk; 350g Chrysanthemum; 250g Ham; 100g Bean curd; 50g carrot; 4 slices lemon; 2g salt; 1800g warm water

by Smelly Garden Mom

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Coconut milk is sweet, warm in nature and has the functions of promoting body fluids and hydration; coconut milk mushroom soup is a very delicious dish. As the saying goes, "Eat radish in winter, ginger in summer, and fungus soup throughout the year." This shows how beneficial mushroom soup is to people. The fungus is rich in 18 amino acids needed by the human body. Winter is here, come to the warm pot of healthy coconut mushroom soup, from the body to the heart!

Healthy Coconut Mushroom Soup

1. After all the materials are washed, sliced, cut into sections, and shredded

2. Add warm water and coconut oar to the Jesse cooking pot, other pots can be used without this pot

3. Put in a box of soup treasure

4. Opened the stew-crucian carp soup function

5. Add all kinds of mushrooms when the water is boiled

6. Add bean curd

7. When the water is boiled, add chrysanthemum chrysanthemum, carrots, and four slices of lemon, which can be used as a hot pot soup base and then add other things

8. Cover the pot and cook for a while

9. Add salt, because there is a box of the thick soup treasure, so the salt can be added less. The worry-free and convenient health-preserving coconut mushroom soup is finished, fresh! I lost my tongue

Tips:
You can add other things, noodles, dumplings, you can put whatever you like, just cook for ten minutes, the green leafy vegetables don’t need to be cooked for too long