Thai coconut milk soup

Ingredients for 4 servings:

• 2 onions
• 35 g ginger
• 2 chili peppers, red
• 1 small can of tomatoes
• 300 g chicken breast fillet(s)
• 2 bell peppers, colored
• 2 tbsp oil
• 400 ml coconut milk
• 750 ml vegetable stock
• Soy sauce, dark
• Lime juice
• Sambal Oelek
• 125 g Chinese egg noodles (Mie noodles)
• 2 spring onions

Instructions

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

Spicy coconut milk soup with peppers, chicken breast fillet strips and Asian noodles

Cut the meat into thin strips, fry quickly in oil until golden brown on all sides, remove from the pan and set aside. Finely chop the spring onions. Dice the tomatoes. Peel and chop the onions and ginger, and thinly slice the bell peppers and chili. Sauté the onions, ginger, chili, and bell peppers in oil, then deglaze with coconut milk and stock. Add the meat and tomatoes and bring to a boil. Add the noodles and let everything simmer for a while. Season the soup with lime juice, soy sauce, and sambal oelek. Sprinkle with spring onions and serve. Tip: For a vegetarian version, simply replace the chicken with two more bell peppers.