Asian Curried Mushroom Soup; Chicken and Pepper Souvlaki with Rice

Marinade, Chicken Skewers and Rice

• 25 g fresh root ginger, peeled, cut in round slices (2 mm)
• 3 garlic cloves
• 120 g soy sauce
• 60 g honey
• 10 g toasted sesame oil
• 40 g barbecue sauce
• ½ pinch ground black pepper
• 800 g chicken breast fillets, skinless, cubed (2-3 cm)
• 3 mixed peppers (approx. 400 g in total)
• 200 g button mushrooms
• 1 chicken stock cube (for 0.5 l), crumbled
  of 1 heaped tsp chicken stock paste, homemade
• 1 tsp fine sea salt
• 300 g long grain rice
• 1300 g water

Asian Mushroom Soup

• 15 g fresh root ginger, peeled, cut in round slices (2 mm)
• 1 garlic clove
• 1 tsp coriander seeds
• 6 - 8 sprigs fresh coriander, leaves only
• 20 g toasted sesame oil
• 1 chicken stock cube (for 0.5 l)
  of 1 heaped tsp chicken stock paste, homemade
• 600 g water
• 160 g coconut milk
• 2 tsp curry powder
• 1 tsp salt
• 1 pinch ground cayenne pepper
• 100 g rice vermicelli

Sauce

• 2 Tbsp cornflour
• 4 Tbsp water