My Thai soup

Ingredients for 12 servings:

• 500 g chicken breast fillet(s)
• 1 bunch of soup vegetables
• 1 stalk(s) leek
• 300 g carrot(s)
• 1 bell pepper(s)
• 1 jar bamboo shoot(s)
• 3,000 ml vegetable broth, from instant powder
• 80 g glass noodles
• 15 g dried mu-err mushrooms
• 10 g mushrooms, East Asian mixed mushrooms, dried
• n. B. Oil, (safflower oil)
• 5 tbsp soy sauce
• 2 tsp sambal oelek
• 2 tsp spice mix (Chinese)
• 3 tbsp vinegar (white wine vinegar)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Diet vegetable soup with chicken – Asian style

Rinse the chicken breast fillet under cold water and leave it whole. Wash, trim, and finely chop the vegetables and set them aside. Drain the bamboo shoots in a sieve and finely chop if desired. Soak or cook the dried mushrooms according to the package instructions; chop them finely. Prepare the glass noodles according to the package instructions, cut them into bite-sized pieces with scissors, and set them aside. Prepare the vegetable stock. Heat a very small amount of oil in a large pot, sauté the carrots and celery, add the bell peppers, continue sautéing briefly, then pour in the vegetable stock. Bring the soup to a boil. Add the remaining vegetables, mushrooms, and whole chicken breast fillet. Cover and simmer over moderate heat for 40 minutes. Add the glass noodles, soy sauce, sambal oelek, Chinese spice, and white wine vinegar, and season to taste. Adding more salt is usually not necessary. Remove the chicken, cut it into bite-sized pieces, and reheat it briefly in the hot soup. The soup is ideal for freezing (in portions). It has a maximum storage life of 6 months.