Spicy Thai soup with coconut and chicken

Ingredients for 4 servings:

• 300 g chicken breast, diced
• 1 small bunch of spring onions
• 1 piece(s) of ginger root (2 cm) or 2 tsp ground
• 1 liter chicken broth
• 1 can coconut milk, approx. 400 ml
• 3 tbsp soy sauce
• 2 tsp curry paste, red or green
• 1 bell pepper(s), red, diced
• 100 g mushrooms, diced
• 1 stalk lemongrass or 1 – 2 tsp dried
• 1 chili pepper(s), fresh or dried, chopped
• 125 g Chinese egg noodles
• 1 tbsp oil
• 1 handful of coriander leaves, chopped
• salt and pepper
• chili threads for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simple, quick and delicious

Cut the chicken into small pieces and fry briefly in a pot. Slice the spring onions into rings and the ginger into small pieces. Add both and fry briefly. Deglaze with the chicken stock. Add the coconut milk, soy sauce, and curry paste. Cut a cross into the lemongrass lengthwise so it stays in one piece, making it easier to remove later, and add it to the soup. Cook for 5 minutes, then add the remaining vegetables and spices. Cook the noodles according to the package instructions and add them. If you like, you can save some fresh cilantro and sprinkle it over the soup at the end. I occasionally used dried chili flakes for garnishing. Editor’s note: Viki roasts the curry paste along with ginger, chili, and a little cooking oil, which intensifies the flavor. You can also use shallots or onions instead of spring onions. She adds the pepper strips to the soup a little earlier than the mushrooms and noodles so they cook well and are easier to digest. Viki adds two pinches of sugar to the soup for a more refined flavor. To serve, Viki first arranges some noodles and vegetables in a deep bowl before pouring the soup over it. Finally, she garnishes the soup with fresh coriander and a sprig of mint.