Thai Coconut Milk Soup

Summary

Ingredients

• 2 onions)
• 35 g iner
• 2 chilli pepper (s), red
• 1 small Can tomato (s)
• 300 g chicken breast fillet (s)
• 2 peppers, colored
• 2 tablespoons oil
• 400 ml coconut milk
• 750 ml vegetable stock
• Soy sauce, dark
• Lime juice
• Sambal Oelek
• 125 g Chinese e noodles, (Mie noodles)
• 2 spring onion (s)

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Instructions

1. Cut the meat into thin strips, quickly fry in oil until golden brown, remove and set aside.
2. Finely chop the spring onions. Cut the tomatoes into cubes. Peel and chop the onions and ginger, cut the bell pepper and chilli into thin strips.
3. Fry onions, ginger, chilli and paprika in oil, deglaze with coconut milk and stock. Add the meat and tomatoes and bring to the boil, add the pasta and let everything soak through. Season the soup with lime juice, soy sauce and sambal oelek.
4. Serve sprinkled with spring onions.
5. Tip: For the vegetarian variant, simply replace the chicken with 2 more peppers.