Spicy Chicken – Noodle Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g Chinese e noodles
- 1 tablespoon oil
- 4 chicken legs, skinless and boneless
- 1 bunch spring onion (s), sliced
- 2 cloves garlic, chopped
- 2 cm ginger, fresher, finely chopped
- 850 ml chicken broth
- 200 ml coconut milk
- 3 teaspoon curry paste, red
- 3 tablespoon peanut butter
- 2 tablespoon soy sauce
- 1 small red pepper (s), diced
- 60 g peas, frozen
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Let the pasta soften in a bowl of boiling water (for about 3-4 minutes).
- Let the oil get hot in a saucepan or large wok. Add the diced chicken and fry for 5 minutes until lightly browned. Add the white pieces of spring onions, garlic and ginger, stir well and fry for 2 minutes. Add the broth, coconut milk, curry paste, peanut butter and soy sauce, season with salt and pepper and bring to the boil. Stir and simmer for 8 minutes.
- Stir every now and then. Add paprika, peas and the green pieces of spring onions and simmer for another 2 minutes. Add the drained noodles to the soup and heat. Serve the soup in warmed bowls. If you don`t like it that spicy, just use green curry paste.
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