Quick Thai Soup with Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 100 g lass noodles
- 2 sticks lemongrass
- 2 tablespoon sesame oil
- 600 g chicken breast fillet (s), cut into strips
- 2 bell peppers, diced red
- 4 tablespoon soy sauce
- 800 ml chicken broth
- 5 celery stalks, diced
- Tabasco, some splashes
- 1 carrot (s), roughly grated
- 2 lovage leaves, finely chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the glass noodles in cold water, then cut into 3 cm long sections. Remove the dry peel from the lemongrass and cut the rest into fine rolls.
- Put the oil in a pan, 1 drop of water should sizzle in it. Fry the meat together with the lemongrass for about 4 minutes until golden brown. Add paprika and fry for another 2 minutes, deglaze with soy sauce, chicken stock and 800 ml water. Bring to the boil and add celery, lovage, tabasco, carrots and pasta. Let it steep for another 2 minutes and season with salt and pepper.
- Fill into bowls and serve with the baguette.
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