Betti's Asian-style chicken dumpling soup

Ingredients for 4 servings:

• 3 chicken thighs with breast, unseasoned, frozen
• 2 liters of water
• 60 g mie noodles
• 150 g celeriac
• 2 m.-large carrot(s)
• ½ stalk(s) leek, small
• 2 spring onions with onion greens
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 7 m.-large mushrooms, brown
• 2 medium-sized garlic cloves
• 1 handful of broccoli, frozen
• 400 ml coconut milk
• 2 eggs
• 2 tbsp corn flour
• 3 tbsp soy sauce, light
• 3 tbsp rice vinegar
• 3 tbsp sugar
• 3 tbsp tomato paste
• 1 tbsp ginger, ground
• 1 tbsp lemongrass, ground
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Place the still-frozen chicken thighs in a sufficiently large pot and fill with water. Set the stove on high. Cut the celery into small cubes and finely grate the carrots. Add to the pot. Slice the leek into thin 1-2 mm rings and the spring onions and green parts diagonally into thin strips and add to the pot. Finely chop the garlic, stir in, and simmer for 45 minutes. Thinly slice the bell peppers and mushrooms. After 45 minutes of cooking, remove the chicken thighs from the pot and add the unthawed broccoli florets and mie noodles to the pot. Reduce the heat to low. Remove the skin from the chicken thighs. Tear and chop the meat into small pieces. Add the meat, mushrooms, and bell peppers to the pot. Mix the spices in a bowl, add to the pot, and bring to a boil while stirring. Whisk the eggs in a bowl and slowly add them to the soup in several batches, stirring constantly, until set. Whisk the cornflour with a little water until smooth and add to the soup to thicken slightly. Season to taste and serve. Tip: If you like it a little spicier, add sambal oelek or red curry paste.