Fast Asian Noodle Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g noodles (rice), Chinese
- Liters boiling water
- 700 ml chicken broth
- 3 tablespoon soy sauce
- 3 tablespoon milk
- 1 tablespoon sugar, or sweetener
- 1 tablespoon curry paste (Kang Som)
- 2 handfuls vegetables your choice, bite-sized pieces
Print Recipe
Pin Recipe Instructions
- Pour boiling water over the pasta and let it stand. Depending on the pasta, it takes about 10 minutes to cook. Bring the chicken broth with soy sauce, whole milk, sugar and kang som to a boil in a saucepan. Add the vegetables (I usually use carrots, leeks, cauliflower, broccoli) and blanch until al dente. Finally, drain the pasta, add to the soup and serve immediately.
- In Beijing you can get comparable (not identical) soups on every corner. A delicious and filling everyday meal with little fat.
- There are basically no limits to the ingredients. Bite-sized pieces of meat that have already been roasted beforehand are also great.
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