Chicken and coconut soup with savoy cabbage, tomatoes, sage and saffron

Ingredients for 6 servings:

• 2 tbsp oil, neutral
• 500 g savoy cabbage, cleaned, cut into fine strips
• 3 garlic cloves, finely chopped
• 2 pieces of ginger, walnut-sized, finely chopped
• 1 ½ liters of chicken broth, home-cooked, alternatively from a jar or stock)
• 500 g chicken, cooked, cut into bite-sized pieces
• 400 ml coconut milk
• 10 saffron threads, soaked in hot water (about 20 minutes)
• 10 sage leaves, cut into fine strips
• 1 lime(s), juice and zest
• 150 g noodles (soup noodles)
• 200 g cocktail tomatoes, quartered
• salt and pepper
• chili

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sauté the savoy cabbage, garlic, and ginger in hot oil. Deglaze with chicken stock and coconut milk. Add saffron, sage, salt, pepper, and chili (optional) and simmer for about 15 minutes, until the savoy cabbage is tender but still firm to the bite. Add the soup noodles and cook according to the package instructions (about 3-5 minutes). Add the meat and tomatoes, heat through, but do not boil. Season with lime juice, zest, salt, and pepper. Garnish with a lime slice, zest, and fried sage. You can also cook raw chicken breast fillets in the broth (before adding the soup noodles). While the noodles are cooking, cut the fillets into bite-sized pieces and add them back in later.