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🍝 Quick Chicken Noodle Soup with Coconut Flavor

851 kcal · 30 min · 4 servings

Ingredients

• 400 g egg noodles
• 1 egg white
• salt
• 4 tsp cornstarch
• 500 g cooked chicken breast fillet (skinless)
• 800 ml chicken broth
• 1 red chili pepper
• 1 red onion
• 1 clove garlic
• 1 tbsp germ oil
• 2 tsp red curry paste
• 150 ml coconut milk (unsweetened)
• 1 tbsp fish sauce
• 1 unwaxed lime (juice)
• 1 tsp sugar
• 200 g white cabbage
• 100 g broccoli florets
• 100 g snow peas
• 3 spring onions
• 80 g bean sprouts
• 2 tbsp cilantro (cut into strips)
• 0.5 tsp chili flakes (for sprinkling)

Instructions

1. 1. Pour boiling water over the noodles and let them soak for 4 minutes.
2. 2. Drain the water, rinse the noodles briefly with cold water, and let them drain well.
3. 3. Beat the egg whites stiff with a pinch of salt and stir in the starch.
4. 4. Toss the chicken strips in the egg white mixture.
5. 5. Let the chicken strips rest in the refrigerator for about 30 minutes.
6. 6. Bring the broth to a boil in a pot.
7. 7. Add the chicken strips and simmer for about 1 minute.
8. 8. Remove the meat with a skimmer and let it drain well in a sieve.
9. 9. Wash the chili and halve it lengthwise.
10. 10. Remove the seeds and chop the chili finely.
11. 11. Peel the onion and garlic.
12. 12. Sweat the onion and garlic in a wok with hot oil until translucent.
13. 13. Stir in the curry paste.
14. 14. Deglaze with the coconut milk.
15. 15. Season with fish sauce, lime juice, sugar, and chili.
16. 16. Simmer the mixture for 1-2 minutes.
17. 17. Pour the coconut sauce into the broth.
18. 18. Bring the soup back to a boil.
19. 19. Wash the cabbage and remove the hard core.
20. 20. Slice or shred the cabbage into thin strips.
21. 21. Wash the broccoli florets and snow peas.
22. 22. Trim the tough parts and cut into bite-sized pieces.
23. 23. Wash the spring onions and trim the ends.
24. 24. Slice the spring onions into strips.
25. 25. Add the vegetables (except the sprouts) to the broth.
26. 26. Simmer the vegetables for about 3 minutes.
27. 27. Return the chicken to the soup.
28. 28. Add the sprouts.
29. 29. Heat through and adjust the seasoning.
30. 30. Divide the noodles among bowls.
31. 31. Pour the soup over the noodles.
32. 32. Garnish the soup with coriander and chili flakes.
33. 33. Serve the soup.

Nutrition per serving

• kcal: 851
• Protein: 61 g · Fett/Fat: 25 g · Carbs: 93 g