Contents
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Ingredients
- 10 g Fresh ginger
- 1 Clove of garlic
- 1 tsp Lemongrass paste
- 1 Red chilli pepper
- 4 tbsp Sesame oil
- 1 liter Chicken broth
- 200 g Chicken breast fillets
- 100 Mie noodles
- 1 medium sized Carrot
- 1 Red pepper
- 1 pole Leeks
- 2 tbsp Soy sauce
- 0,25 bunch Fresh coriander
- Salt
Instructions
- Cut the ginger and garlic into fine cubes. Halve the chilli pepper, remove the core and finely chop.
- Heat the oil in a saucepan, sauté the ginger and garlic until golden. Add the chilli and lemongrass paste and sauté briefly. Pour 500 ml of chicken stock, bring to the boil, wash the meat, add and cook for 20 minutes over a mild heat.
- Prepare the pasta according to the instructions on the packet. Peel the carrot and cut the sticks. Clean the paprika and cut the coarse pieces, clean the leek, wash and cut into rings. Remove the chicken from the broth and set aside.
- Add the carrots, paprika, leek and the rest of the stock to the soup and simmer for about 5 minutes. Season the soup with salt and soy sauce.
- Cut the chicken into bite-sized pieces and add to the soup. Place the noodles in soup plates and top with the hot soup. Serve garnished with coriander.
Nutrition
Serving: 100gCalories: 85kcalCarbohydrates: 1.3gProtein: 3.8gFat: 7.3g