Asian Chicken Soup with Noodles
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g small poultry (e.. bones from the turkey thih with meat and skin, chicken is also possible)
- 4 leaves Chinese cabbage
- 1 onion (s)
- 4 spring onion (s)
- 1 large bell pepper (s), pointed (alternatively green pepper or yellow pepper)
- 1 tablespoon coriander
- 1 tablespoon curry powder
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 200 g rice - noodles, or other
- pepper
- Cayenne pepper
- salt
- Glutamate or granulated chicken broth
- water
- oil
- 1 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- First cut the meat into long strips. Only cut the skin into small pieces if you want to eat it, otherwise leave it whole and later fish out with the bones. Remove the remaining meat from the bone. Put everything together (with the bones) in a large, hot saucepan with a little oil and sear. Season with pepper, chicken stock and a little curry. When everything is lightly browned, add enough water to cover everything with water and simmer on medium heat for 20 minutes.
- Peel the onion and cut into half rings, cut the light of the spring onions diagonally into rings (the green comes later), also cut the bell pepper into small pieces. Add everything to the soup and cook for another 20 minutes (add a little water). Now add the curry, soy sauce, honey, freshly crushed coriander seeds and a little salt. Sharpen with cayenne pepper. Cut the Chinese cabbage into very fine strips and add with the noodles. Add the water again. After 15 minutes, stir 1 tablespoon starch in a little cold water and use it to thicken the soup. Bring to the boil briefly, then turn off the stove.
- Chop the rest of the green onions and add to the soup, stir and let steep. Remove the bone (and possibly the skin) and serve.
- Tastes good with wantan.
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