Thai noodle soup

Ingredients for 4 servings:

• 250 g Chinese egg noodles
• 20 g ginger root
• 2 stalks of lemongrass
• 6 kaffir lime leaves
• 1 onion(s)
• 2 cloves garlic
• 600 g chicken breast
• 2 tbsp red curry paste
• 1 liter chicken broth or vegetable broth
• 400 ml coconut milk
• 2 chili peppers
• 1 tbsp sugar
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 lime(s), the juice
• 1 handful of coriander leaves (Vietnamese coriander leaves)
• Salt
• Coriander powder
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with or without meat

Cook the noodles in salted water according to the instructions, drain well, and cut into thin strips. Peel the ginger and slice into fine strips. Remove the outer leaves of the lemongrass and flatten the stems with a hammer. Slice the kaffir lime leaves into very fine strips (really fine, because they won’t soften during cooking and would otherwise be unpleasant in the mouth). Peel the onion and garlic, cut the onion into half rings, and finely dice the garlic. Cut the chicken into bite-sized cubes. Heat the oil in a wok or large pot and briefly sauté the ginger, lemongrass, and onion. Add the chicken and cook for about 1 minute. Add the curry paste, then deglaze with the stock and coconut milk. Add the garlic, kaffir lime leaves, coriander leaves, and lime juice and simmer for about 5 minutes. Then add the remaining ingredients (chilli peppers, sugar, soy sauce, fish sauce, ground coriander, and salt) to taste. Just before serving, remove the lemongrass and add the noodles. Tip: If you can’t find kaffir lime leaves because you don’t have an Asian grocery store nearby, you can still make the soup, but it’s the kaffir lime leaves that give it its unique flavor. So I would definitely recommend getting them somewhere. They’re usually frozen in large plastic containers, so you’ll have a virtually inexhaustible supply.