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Kung Fu Soup

updated

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Ingredients for 3 servings:

  • 30 g jalapeño(s)
  • 60 g wok noodles
  • 1 carrot(s)
  • 1 bell pepper(s)
  • ½ zucchini
  • 800 ml chicken broth, boiling
  • Curry paste, red, hot
  • Soy sauce
  • chili powder
  • Chinese spice
  • Ginger
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 24 minutes

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Cut the carrot, bell pepper, and zucchini into large strips and fry in a wok with oil (5 minutes). Add the jalapeño pepper. Season with curry paste, soy sauce, ginger, and Chinese spice. Add chili powder (not paprika!), crushing the chili peppers if necessary. Add the boiling chicken broth. Add the wok noodles and bring to a boil for 3-4 minutes. 240 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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