Summary

Ingredients

• 1 ½ liter vegetable stock
• 150 g lass noodles
• 1 bunch celery
• 300 g Chinese cabbae
• 2 bell pepper (s)
• 300 g carrot (s)
• 1 teaspoon ginger, freshly grated
• 1 teaspoon curry
• 1 pinch (s) 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. Break the glass noodles, put them in the boiling water for a minute, then rinse in the colander with cold water.
2. Put on the vegetable stock, season with grated ginger and curry.
3. Wash the vegetables, cut them, and let them simmer in the vegetable stock for about eight minutes over medium heat. Cut the chicken breast into small strips and add to them. Likewise the whole chilli pepper.
4. Season with soy sauce, lemon juice, salt and pepper and simmer for another 10 minutes. Remove the chilli pepper, then sprinkle with chopped parsley and season with soy sauce if necessary - done.
5. Tip: you can also use Mu-Err mushrooms and add more chilli peppers for the spiciness.
6. This soup heats up the metabolism and promotes fat burning.