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🍲 Spicy Thai Coconut Soup with Chicken

420 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken breast (diced)
• 1 small bunch spring onion(s)
• 1 piece ginger root ((2 cm) or 2 tsp ground)
• 1 liter chicken broth
• 1 can coconut milk (approx. 400 ml)
• 3 tbsp soy sauce
• 2 tsp curry paste (red or green)
• 1 bell pepper, red (diced)
• 100 g mushrooms (diced)
• 1 stalk lemongrass (or 1 - 2 tsp dried)
• 1 chili pepper, fresh (or dried, chopped)
• 125 g Chinese egg noodles
• 1 tbsp oil
• 1 handful coriander leaves (chopped)
• salt and pepper
• optional chili threads (for garnish)

Instructions

1. 1. Cut the chicken meat into small, bite-sized pieces.
2. 2. Fry the meat pieces briefly in a pot.
3. 3. Slice the spring onions into rings.
4. 4. Cut the ginger into small pieces.
5. 5. Add the spring onions and ginger to the meat.
6. 6. Fry the vegetables briefly together with the meat.
7. 7. Deglaze the meat with the chicken broth.
8. 8. Add the coconut milk to the soup.
9. 9. Add the soy sauce to the soup.
10. 10. Add the curry paste to the soup.
11. 11. Cut the lemongrass lengthwise, but keep the bottom end connected.
12. 12. Add the prepared lemongrass to the soup.
13. 13. Let the soup simmer for five minutes.
14. 14. Add the remaining vegetables to the soup.
15. 15. Add the spices to the soup.
16. 16. Cook the noodles according to the package instructions.
17. 17. Add the cooked noodles to the soup.
18. 18. Garnish the finished soup with fresh coriander or dried chili threads.

Nutrition per serving

• kcal: 420
• Protein: 30 g · Fett/Fat: 22 g · Carbs: 30 g