Asian exotic soup dream

Ingredients for 6 servings:

• 125 g mie noodles
• 1 ½ liters vegetable stock
• 500 ml coconut milk
• 1 onion(s)
• 2 garlic cloves
• 250 g chicken breast fillet(s)
• 4 spring onions
• 2 bell peppers, red and yellow
• 1 jar of vegetables (Chinese vegetables, approx. 180 g)
• 1 small can of corn
• 200 ml orange juice
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 3 tbsp curry paste, red
• 1 tsp cumin
• 2 tsp turmeric
• salt and pepper
• chili powder
• curry powder
• Sugar
• Parsley
• e.g. beans, baked or roasted cashew nuts
• Chives or onion greens (fine rings)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

spicy hot treat

Cook the mie noodles in salted water for 5 minutes and drain. Drizzle with a little oil to prevent them from sticking. Season the chicken breasts with pepper, salt, and a little curry powder and sear them until crispy. Then cut into small slices across the meat grain. Sauté the diced onion with the chopped garlic cloves, along with the finely chopped bell peppers and the onion in a little oil. Deglaze with the stock. Add the coconut milk and orange juice. Now add the Chinese vegetables, the cooked mie noodles, the corn, and the chicken breast slices. Season to taste with soy sauce, rice vinegar, curry paste, cumin, turmeric, salt, pepper, chili powder, and a little sugar. Adjust the spice to taste. Finally, sprinkle with the finely chopped parsley and the onion greens. I always like to add baked beans to the filled plates (for that extra crunch; roasted cashews are also great). Enjoy making this recipe—it tastes like vacation!