Thai Curry Soup with Chicken and Mie Noodles

Summary

Ingredients

• 2 cans poultry stock or chicken broth, approx. 400 ml each
• 1 can coconut milk, full fat, approx. 400 ml
• 2 tablespoon, heaped peanut butter
• 1 tablespoon Thai curry paste, red, more if desired, if you like it spicier
• 75 ml soy sauce
• 1 tablespoon honey
• 1 tablespoon ginger, fresh, finely chopped
• 1 clove garlic, finely diced
• 0.5 ½ lemon (s), juice from it, or a whole lime
• 1 chilli pepper (s), fresh, finely chopped
• 2 bell peppers, different colors, cut into large pieces
• 1 small zucchini, sliced
• 200 g mushrooms, sliced
• 2 carrots, sliced
• 0.5 ½ leek (s), in rings
• 1 small pak choi, cut into strips
• 500 g chicken breast fillet (s), cut into very thin pieces
• salt and pepper
• 2 plate / s Mie noodles, approx. 84 g each
• 1 bunch coriander greens, if you like it
• some sesame oil, roasted dark

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Instructions

1. Put the first 9 ingredients in a large saucepan and bring to a boil. Check now whether the liquid is too mild and add Thai paste if necessary. As soon as the liquid boils, add the vegetables. The contents of the pot are pretty soupy and that`s how it should be.
2. While the vegetables are gently cooking, season the chicken with salt and pepper, sauté in a pan and set aside. It doesn`t have to be done yet.
3. The vegetables are firm to the bite after approx. 15 minutes. Season the soup to taste, whether it is missing salt or sharpness. Take the pan off the stove, add the seared meat and put the lid on to keep the soup hot.
4. Pour boiling salted water over the pasta and let stand for 5 minutes until cooked. (See package instructions) Then pour away the water, loosen the pasta with a fork and add it to the soup. Perfume the soup with the sesame oil.
5. If you like, you can add the cleaned and chopped coriander just before serving. But be careful: try it first, because opinions differ when it comes to coriander. If someone doesn`t like him, he won`t like the whole dish.
6. The soup is really extremely easy and quick to make. Incidentally, you can change the vegetables as you like: white cabbage, shiitake mushrooms, soaked Mu-Err mushrooms, spinach - mix in just before serving - spring onions, bamboo shoots everything fits.