Brussels sprout soup with rice noodles

Ingredients for 4 servings:

• 400 ml vegetable broth or chicken broth
• 2 small chicken breast fillets
• 200 g rice noodles, wide
• 1 garlic clove(s)
• 20 g ginger
• 300 g Brussels sprouts
• Oil for frying
• 30 g curry paste, red
• 400 ml coconut milk
• 2 tbsp lime juice
• Salt
• Coriander, fresh

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Bring the broth to a boil. Add the chicken to the broth and simmer over low heat for about 12 minutes. Meanwhile, cook the noodles according to the package instructions. Peel and finely chop the garlic and ginger. Trim the Brussels sprouts (set aside the larger leaves) and halve them. Remove the meat from the broth and let it cool. Strain the broth through a sieve. Heat the oil in a saucepan and fry the garlic, ginger, and Brussels sprouts. Add the curry paste and fry briefly. Pour in the broth, bring to a boil, and simmer gently for 15 minutes. Tear the meat into small pieces and add it along with the Brussels sprout leaves shortly before the end of the cooking time. Add the coconut milk, bring to a boil briefly, and season everything with lime juice and salt. Serve the noodles in soup bowls. Add the soup and sprinkle with fresh coriander.