Asian Noodle Soup with Chicken and Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 chicken breast
- 0.5 ½ bell pepper (s), red
- 1 leek
- 1 piece (s) Chinese cabbage
- 1 carrot (s)
- Chinese egg noodles or glass noodles
- 2 ½ dl coconut milk
- Chili sauce
- soy sauce
- Fish sauce
- water
- Curry powder
- Paprika powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First prepare the vegetables. Cut the peppers and carrots into sticks, the leek into rings and the Chinese cabbage into coarse or fine pieces. Then cut the chicken breast into fine strips. Bring the noodles to the boil in water until they are about half cooked.
- Then pour off about half of the pasta water, then put the pan back on the stove. Next, add the sliced chicken, peppers and carrots. Now add the soy sauce and fish sauce to the pan and let it cook for a few minutes. Now add the leek and the Chinese cabbage and cook again for a short time.
- Finally, add the coconut milk to the pan. The amount should be by feel, depending on how much water has been left in the pan. The coconut milk should make the soup thicker.
- Then season the whole thing with curry and paprika powder as well as pepper and salt. If you like it spicy, you should now add the appropriate amount of chili sauce.
- Then let it steep for a short time and then serve. The soup can of course also be expanded with various vegetables.
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