Brussels sprout soup with glass noodles

Ingredients for 2 servings:

• 1 chicken breast approx. 250 g
• 2 tbsp sesame oil
• 1 tbsp soy sauce, dark
• 1 pinch red curry paste
• 1 pinch of lemongrass powder
• 4 Mu-Err mushrooms
• 500 ml chicken stock
• 1 carrot(s)
• 150 g Brussels sprouts
• 1 piece(s) ginger root, fresh, cherry-sized
• 1 garlic clove(s)
• 1 tsp red curry paste
• 2 tbsp sesame oil
• 150 ml coconut milk
• 35 g glass noodles
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 15 minutes

Asian-inspired soup

Marinade: Remove any tendons and fat from the chicken and cut into approximately 1 x 1 cm cubes. Mix sesame oil, soy sauce, curry paste, and lemongrass to make a marinade and let the meat marinate for about 3 hours. Soup: Soak the dried mushrooms in water. Peel the carrot, ginger, and garlic. Trim the Brussels sprouts, reserving a few of the outer leaves, then halve them. Cut the carrot into sticks and the ginger and garlic into very small cubes. Heat the chicken stock. In a hot pan, without adding any fat, brown the chicken cubes until golden brown, then add them to the hot stock. In the same pan, add two tablespoons of sesame oil and fry the garlic and ginger cubes, the carrot sticks, and the Brussels sprout halves. Add the curry paste and stir. Deglaze with a little hot stock to loosen the broth. Add the vegetables and stock to the broth and simmer over low heat for about 20 minutes. Drain the mushrooms, chop them finely, and add them to the soup. Place the glass noodles in a bowl, pour boiling water over them, and let them soften for about 5-7 minutes. Chop them finely with scissors, then drain. Place a few Brussels sprout leaves into warmed soup bowls or Chinese-style bowls and arrange the glass noodles on top. Stir the coconut milk into the soup, season with salt and pepper to taste, and serve immediately among the plates/bowls.