Thai soup with glass noodles, spinach and chicken

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 chili pepper(s), finely chopped
• some oil for frying
• 1 onion(s)
• 1 can coconut milk, 400 ml
• 500 ml vegetable stock
• 1 bag of fresh leaf spinach, approx. 500 – 600 g, washed
• salt and pepper
• 1 pack of konjac noodles (glass noodles), 100 g

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Low-carb

Cut the meat into bite-sized pieces and fry in a little oil in a large pot with the chopped chili. Finely dice the onion, add it and fry until translucent. Pour in the coconut milk and bring to a boil briefly. Add the vegetable stock and bring to a boil briefly. Stir in the spinach leaves and season with salt and pepper. Let the soup simmer for about 10 minutes. Prepare the konjac glass noodles according to the package instructions. Arrange the glass noodles on a plate first and then pour the soup over them. Note: If the glass noodles are added to the pot with the soup, they will soak too much. The soup tastes just as good if made with regular glass noodles, but it will no longer be low-carb.