Quick Thai soup with chicken

Ingredients for 12 servings:

• 100 g glass noodles
• 2 stalk(s) lemongrass
• 2 tbsp sesame oil
• 600 g chicken breast fillet(s), cut into strips
• 2 bell peppers, diced red
• 4 tbsp soy sauce
• 800 ml chicken broth
• 5 stalk(s) Celery, diced
• Tabasco, some dashes
• 1 carrot(s), coarsely grated
• 2 leaves of lovage, finely chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a great party dish!

Soak the glass noodles in cold water, then cut into 3 cm long pieces. Remove the dry skin from the lemongrass and cut the rest into fine rolls. Add oil to a pan; add 1 drop of water until sizzling. Fry the meat and lemongrass for about 4 minutes until golden brown. Add the bell pepper and fry for another 2 minutes, then deglaze with soy sauce, chicken stock, and 800 ml water. Bring to a boil and add the celery, lovage, Tabasco, carrots, and noodles. Let stand for another 2 minutes and season with salt and pepper. Ladle into bowls and serve with baguette.