Vegetable coconut cream soup with rice noodles and chicken

Ingredients for 6 servings:

• 1 chicken thigh
• 150 g rice noodles
• 200 g mushrooms
• 8 large carrots
• 100 g pea pod(s)
• 1 head of cabbage
• 3 stalk(s) leeks
• e.g. ginger
• 3 stalks of lemongrass
• 1 garlic clove(s)
• 1 small onion(s)
• 2 vegetable stock cubes
• 2 cans of coconut milk
• some salt and pepper
• some coriander

Instructions

Working time approx. 1 day 11 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 12 hours

very healthy and creamy

Sauté the garlic, ginger, onion, and lemongrass in a pan with olive oil, then brown the chicken thigh. Boil 1.8 liters of water, dissolve the vegetable stock cubes, and use them to deglaze the chicken thigh. Simmer for 10 minutes. Remove the thigh and add the edible parts to the vegetable stock in chunks. Simmer for another 5 minutes. In the meantime, chop the vegetables. Cut the cabbage into strips and the mushrooms into slices. The carrot pieces should remain relatively large. Mix the vegetables, coconut milk, and noodles with the vegetable stock, then season with salt, pepper, coriander, and any other spices you like. The cooking time is about 8 minutes. Tip: The rice noodles can also be easily replaced with mixed rice. This can easily be converted into a risotto when reheated.