in Soup Recipes

Mie noodle soup with chicken breast

updated

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Ingredients for 3 servings:

  • 250 g chicken breast fillet(s)
  • 2 tbsp oil, for frying
  • lots of curry powder
  • 1 small bunch of spring onions
  • 1 liter chicken broth
  • 1 jar mushrooms (shiitake)
  • dashes soy sauce
  • 150 g noodles (Mie)
  • ½ tsp sambal oelek
  • 1 can coconut milk
  • Spice mix (Asian)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cut the chicken breast fillets into small pieces, fry in oil, and season with plenty of curry powder. Slice the spring onions into rings, drain the mushrooms, and add both, briefly frying. Deglaze with chicken stock, soy sauce, and sambal oelek. Shake the coconut milk and stir in (I only use 3/4 of the can, but reduced-fat coconut milk works too). If you like, you can round off the soup with some Asian spice mix. Finally, add the noodles to the soup and cook.

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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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