🍽️ You roughly chop the garlic and onions. You peel the ginger and slice it into thin rounds. You wash the chili peppers, remove the stems, and slice them into rings. You wash the lemongrass and chop it

Name: You roughly chop the garlic and onions. You peel the ginger and slice it into thin rounds. You wash the chili peppers, remove the stems, and slice them into rings. You wash the lemongrass and chop it
Total time: 30 min
Yield: 4 servings
Ingredients: 3 garlic cloves; 1 white onion; 30 g fresh ginger; 3 red chili peppers; 2 stalks lemongrass; 2.5 l chicken broth; 3 chicken breast fillets; 1 tbsp cornstarch; 12 peeled raw shrimp (with tail end, kitchen-ready); 300 g fish fillet; 300 g spinach leaves; 1 piece lemon zest; juice of one lemon; 4 tbsp fish sauce; fresh coriander leaves; 250 g rice noodles

764 kcal · 30 min · 4 servings

You roughly chop the garlic and onions. You peel the ginger and slice it into thin rounds. You wash the chili peppers, remove the stems, and slice them into rings. You wash the lemongrass and chop it

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Ingredients

3 garlic cloves
1 white onion
30 g fresh ginger
3 red chili peppers
2 stalks lemongrass
2.5 l chicken broth
3 chicken breast fillets
1 tbsp cornstarch
12 peeled raw shrimp (with tail end, kitchen-ready)
300 g fish fillet
300 g spinach leaves
1 piece lemon zest
juice of one lemon
4 tbsp fish sauce
fresh coriander leaves
250 g rice noodles

Instructions

1. Peel the garlic and onions and chop both ingredients roughly. Peel the ginger and slice it into thin rounds. Wash the chili peppers, remove the stems, and slice them into rings. Wash the lemongrass and chop it roughly. Add the broth along with these prepared ingredients to a pot, bring to a boil, and let it simmer covered for about 1 hour.
2. Cut the chicken meat into bite-sized pieces, sprinkle with cornstarch, and massage the starch well into the meat. Wash the prawns and pat them dry. Cut the fish fillets into bite-sized pieces. Wash the spinach, remove any tough stems, and shake it dry.
3. Add the lemon zest and juice to the broth and let it steep for another 5 minutes. Then strain the broth through a fine sieve into a fondue pot and season with fish sauce. Keep it hot on a chafing dish. Wash the coriander leaves, shake them dry, and place them in the hot broth.
4. Cook the rice noodles for 4 to 5 minutes in salted water, then drain them, rinse with cold water to stop the cooking process, and let them drain well.
5. Cook the prepared ingredients in portions using fondue sieves. At the end, heat the rice noodles in the broth and enjoy your soup. Enjoy the aromatic chicken fondue soup!

Nutrition per serving

kcal: 764
Protein: 83 g · Fett/Fat: 29 g · Carbs: 42 g