John Myers
Ingredients for 5 servings:
- 500 g chicken breast fillet(s) (organic)
- 1 pack of spice paste (Tom Ka Paste)
- 1 chicory
- 4 carrots
- 2 pointed peppers, red
- 500 g broccoli
- 1 jar bamboo shoot(s)
- 1 jar shiitake mushroom(s)
- 1 jar of mu-err mushrooms
- 2 cans of coconut milk
- 1 bunch of coriander leaves
- 1 bulb(s) of ginger
- 1 tsp, leveled soup seasoning (Frugola)
- 1 tsp soy sauce, gluten-free (tamari)
- 200 g rice noodles
- some salt
- chili
- turmeric
- cumin
- some coconut oil or other oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
gluten-free, simple, also vegetarian delicious
Wash the chicken breast fillet, pat dry, and cut into small pieces. Wash the chicory and cut into strips. Peel the carrots and grate them into coarse pieces. Wash the bell peppers, remove the seeds, and cut into strips. Wash the broccoli and cut into bite-sized florets. Drain the shiitake and mu err mushrooms and chop them finely if necessary. Wash the cilantro and roughly chop them. Peel the ginger and cut them into small cubes. Cook the rice noodles according to the instructions (usually 5 minutes), drain well, and rinse well with cold water. Let them drain for about 10 minutes. Sauté the chicken breast fillet in a little coconut oil (or other oil) for 1-2 minutes. Add a little salt, add the tom ka paste, and mix well. Let it absorb briefly. Add the coconut milk and simmer gently for about 2 minutes. Then add the broccoli and simmer for another 3 minutes. Add the remaining prepared vegetables and mushrooms. Gently season with soup seasoning, tamari sauce, and all other spices to taste, but do not add any more salt. Cut the rice noodles into shorter pieces with scissors and add them. Stir in the chopped cilantro and serve immediately. The sauce is relatively runny, but it will absorb all the liquid when reheated the next day. Tip: Can also be served with rice or Chinese noodles.
Facebook Comments