Summary

Ingredients

• 1 ½ liters water
• 1 packet soup vegetables (leek, celery tuber, carrots, parsley)
• 150 g lass noodles
• 1 bunch celery
• 300 g Chinese cabbae
• 2 bell pepper (s)
• 300 g carrot (s)
• 1 teaspoon curry powder
• 1 teaspoon ginger, freshly grated
• salt and pepper
• 2 tablespoon soy sauce
• 2 tablespoon lemon juice
• 0.5 ½ bunch parsley
• 400 g chicken breasts
• 1 chilli pepper (s)

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Instructions

1. For the vegetable stock, first fill a saucepan with approx. 1.5 liters of water. Put the chopped soup vegetables in the water and simmer for about 1.5 hours. After that, pour the broth through a sieve.
2. Chop the celery, Chinese cabbage, bell peppers and carrots and add to the broth. At the same time, put the glass noodles in boiling water for about 1 minute, then rinse with cold water and set aside for later.
3. Add the spices to the soup. Cut the chicken breast into small pieces and add to the soup as well. Then cut the chilli in half and add to the soup. Let the soup simmer for approx. 2 - 4 hours.
4. Before serving, add the glass noodles and let them heat up quickly.
5. André prepared this recipe on Wednesday, March 24th, 21st as a starter on the program “The Perfect Dinner” - Day 3 of the Health Week.