Asian vegetable soup

Ingredients for 6 servings:

• 400 g chicken breast
• 2 large onions
• 6 large carrots with carrot tops
• 1 large bell pepper(s), red
• 1 large garlic clove(s)
• 1 large pepper, red
• 1 jar mung bean sprouts
• ½ jar bamboo shoots
• 1 ½ liters vegetable broth
• ½ bottle of soy sauce for marinating
• some salt and pepper
• some curry
• some rice and/or noodles
• some butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with chicken breast

To prepare, chop the meat into small pieces, the size of goulash chunks. Peel and dice the carrots. Cut the bell peppers into thin strips. Chop the chili peppers, including the seeds. Peel and chop the garlic. Cut the onions into half rings. Chop the carrot tops. Fry the meat in butter in a very large pot. Meanwhile, make a broth in a separate pot. Remove the cooked meat from the large pot and reserve it in a separate bowl. Add the onions to the large pot and let them become translucent. Meanwhile, season the meat with salt and pepper and marinate it in the soy sauce. Once the onions are translucent, add the broth to the large pot, along with the carrots, bell peppers, garlic, and chili peppers. Simmer the vegetables for 15 minutes, stirring occasionally. Now add the mung bean sprouts, bamboo shoots, carrot tops, and the marinated meat. Season the soup with curry, add a little more salt and pepper, and stir. Simmer the soup for another 10 minutes. About 10 minutes after adding the broth, prepare the rice and/or noodles in a separate pot, then serve at about the same time. Guests can now combine rice or noodles and soup in the soup bowls as they wish.