Coconut, orange, and ginger soup with chicken

Ingredients for 4 servings:

• 300 g chicken breasts, cut into pieces
• 800 ml coconut milk
• 750 ml orange juice (100%, preferably with fruit pieces, not concentrate!)
• 1 piece(s) ginger (amount as desired), finely chopped
• 8 cloves garlic, crushed
• 4 stalks of lemongrass, mash the ends with a meat tenderizer
• 3 bell peppers (colored), cut into pieces
• 10 mushrooms, quartered or dried Asian mushrooms
• 125 g glass noodles or rice noodles
• 2 tsp lemon juice
• 1 tsp cumin, ground
• 1 tsp curry powder
• 1 tsp turmeric
• 500 ml broth
• 1 tbsp oil
• 1 tbsp curry paste
• 50 g bean sprouts (mung beans)
• 1 tsp coriander, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

lactose-free, gluten-free

Heat the curry paste in hot oil, add the garlic and ginger, and fry the chicken breast pieces on all sides, then deglaze with the broth. Add the coconut milk and orange juice. Add the cumin, curry powder, turmeric, and coriander, as well as the lemongrass stalks (whole), bring to a boil, and simmer for approximately 10-15 minutes. Add the lemon juice and season briefly to taste. Add the vegetables (peppers, mushrooms, mung bean sprouts) and rice noodles and simmer. Note: Most rice noodles don’t need more than 5 minutes. The vegetables should still be crunchy. Remove the lemongrass stalks and serve the soup in bowls.