Spicy Asian chicken soup

Ingredients for 4 servings:

• 500 g chicken fillet(s)
• 10 tbsp soy sauce
• 2 tbsp cornstarch
• 3 carrots
• 1 bell pepper(s), yellow
• 250 g Chinese cabbage
• 50 g shiitake mushroom(s)
• 2 chili peppers, red
• 1 bunch of spring onions
• 1.8 liters of chicken stock
• 100 g glass noodles
• 3 pinches of sambal oelek
• 2 garlic cloves, chopped
• 2 tbsp ginger root, chopped
• 4 tbsp sunflower oil
• 2 tbsp sesame oil
• 1 tbsp lime zest
• 1 stalk of lemongrass
• salt and pepper

Instructions

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

also preventative against colds in the cold season

Halve the chicken fillets lengthwise and cut into strips approximately 1 centimeter wide. Then mix with half of the soy sauce and all of the cornstarch. Cut all the vegetables into fine strips or rings no more than 5 cm long. Soak the glass noodles in water according to the instructions and then cut them into lengths of approximately 5 cm while still in the water. Bring the chicken stock to a boil with the remaining soy sauce, the lemongrass cut into thirds, sambal oelek, the deseeded and finely chopped chili pepper, the garlic, and the ginger. Meanwhile, heat the sunflower and sesame oils together in a pan, fry the chicken in two batches for about 5 minutes, and set aside. Remove the lemongrass from the stock, add the carrot, bell pepper, and mushroom strips, and cook for 5 minutes. Then add the Chinese cabbage, spring onions, and glass noodles and cook for another 2 minutes. Then add the chicken breast and season with the lime zest, salt, and pepper. Finally, season with a few drops of sesame oil.