John Myers
Ingredients for 1 servings:
- 1 chicken breast
- ½ red bell pepper(s)
- 1 stalk(s) leek
- 1 piece(s) Chinese cabbage
- 1 carrot(s)
- e.g. Chinese egg noodles or glass noodles
- 2 ½ dl coconut milk
- chili sauce
- Soy sauce
- fish sauce
- n. B. water
- curry powder
- Paprika powder
- salt and pepper
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
First, prepare the vegetables. Cut the bell pepper and carrot into sticks, the leek into rings, and the Chinese cabbage into coarse or fine pieces. Then, cut the chicken breast into fine strips. Boil the noodles in water until they are about half cooked. Drain about half of the pasta water and return the pan to the stove. Next, add the sliced chicken, bell pepper, and carrots. Add the soy sauce and fish sauce to the pan and let it simmer for a few more minutes. Now add the leek and Chinese cabbage and let it simmer for a short while. Finally, add the coconut milk. The amount should depend on how much water you left in the pan. The coconut milk should thicken the soup. Season to taste with curry powder, paprika, pepper, and salt. If you like it spicy, add the appropriate amount of chili sauce. Let it simmer for a short while and then serve. The soup can, of course, be expanded to include different vegetables.
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