My Thai Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500 g chicken breast fillet (s)
- 1 bunch soup vegetables
- 1 leek (leek)
- 300 g carrot (s), (carrots)
- 1 bell pepper (s)
- 1 jar bamboo shoot (s)
- ml 3,000 vegetable stock, made from instant powder
- 80 g lass noodles
- 15 g Mu-Err mushrooms, dried
- 10 g mushrooms, East Asian mixed mushrooms, dried
- Oil, (safflower oil)
- 5 tablespoon soy sauce
- 2 teaspoons sambal oelek
- 2 teaspoons spice mix (Chinese)
- 3 tablespoon vinegar, (white wine vinegar)
Print Recipe
Pin Recipe Instructions
- Rinse the chicken breast fillet under cold water and leave in the piece.
- Wash, clean and chop the vegetables and prepare them separately. Drain the bamboo shoots in a sieve and cut into small pieces if necessary. Soak or cook the dried mushrooms according to the instructions on the packet; cut into small pieces. Prepare glass noodles according to the package instructions, cut to bite-size length with scissors and set aside. Prepare the vegetable stock.
- Heat very little oil in a large saucepan, fry the carrots and celery in it, add the peppers, continue to fry briefly, then pour in the vegetable stock. Bring the soup to a boil. Add the remaining vegetables, mushrooms and whole chicken breast fillet. Cover and simmer over a moderate heat for 40 minutes.
- Add glass noodles, soy sauce, sambal oelek, Chinese spice and white wine vinegar and season to taste. As a rule, additional salting is not necessary.
- Remove the chicken, cut into bite-sized pieces and briefly reheat in the hot soup.
- The soup is ideal for freezing (in portions). Maximum storage period 6 months.
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