Spicy glass noodle soup

Ingredients for 6 servings:

• 1 tsp curry paste, red
• 1 leek(s)
• 1 bell pepper(s), red
• 2 tbsp mushrooms, dried, Asian, soaked
• 2 liters of chicken broth
• ½ tsp oil (sesame oil)
• Parsley
• 1 pack of glass noodles
• 1 handful of chicken
• 1 bell pepper(s), yellow
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the red curry paste in a suitable pot. Add the very finely chopped leek and the finely chopped bell peppers. I fry them briefly. I squeeze the juices out of the mushrooms, chop them up as well, and add them to the vegetables. Deglaze the soup with the chicken stock. It should simmer gently for about 15 minutes. In the meantime, I soak the glass noodles in cold water. After 15 minutes, I cut the glass noodles into bite-sized pieces and add them to the soup, along with the chicken. I let the whole thing simmer briefly and then season with parsley and salt to taste. Serve hot. Note: You can easily experiment with the spiciness and the amount of curry paste yourself – I find this amount pleasant, but that’s a matter of taste.