Summary

Ingredients

• 300 g chicken breast, diced
• 1 small Bunch spring onions
• 2 cm ginger, fresh or teaspoons ground
• 1 liter chicken broth
• 1 can coconut milk
• 3 tablespoon soy sauce
• 2 teaspoons curry paste, red or green
• 1 red pepper (s), diced
• 100 g mushrooms, diced
• 1 stalk lemongrass or - 2 teaspoons dried
• 1 chilli pepper (s), fresh or dried, chopped
• 125 g Chinese e noodles
• 1 tablespoon oil
• 1 handful coriander leaves, freshly cut
• salt and pepper
• possibly chilli threads for garnish

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Instructions

1. Cut the chicken into small pieces and fry briefly in a saucepan. Cut the spring onions into rings and the ginger into small pieces. Add both and fry briefly.
2. Then deglaze with the chicken stock. Add coconut milk, soy sauce and curry paste. Cut the lemongrass lengthways crosswise so that it still remains in one piece, then you can easily remove it later and add it to the soup.
3. Cook for 5 minutes, then add the remaining vegetables and spices. Add the pasta (cooking time as stated on the package).
4. If you like, you can keep some fresh coriander and sprinkle it over the soup at the end. I occasionally used dried chilli threads for garnishing.