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🍝 Chinese-style noodle soup with mango, onion and crispy noodles

685 kcal · 30 min · 4 servings

Ingredients

• 200 g rice noodles
• salt
• 1 stalk lemongrass
• 2 ripe mangoes
• 1 bunch spring onions
• 100 g bean sprouts
• 1 red chili pepper
• 0.5 bunch coriander
• 1 clove garlic
• 1.5 cm fresh ginger
• 350 g chicken breast fillet (kitchen-ready, skinless)
• 600 ml poultry broth
• soybean oil
• 1 tbsp green curry paste
• 400 ml coconut milk
• 1 tbsp light soy sauce
• 1 tbsp lime juice
• 1 tsp palm sugar
• vegetable oil (for frying)

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the noodles for about 5 minutes.
3. 3. Drain the noodles.
4. 4. Rinse the noodles with cold water to stop the cooking process.
5. 5. Let the noodles drain well.
6. 6. Remove the outer leaves from the lemongrass.
7. 7. Slice the lemongrass into thin rings.
8. 8. Peel the mangoes.
9. 9. Cut the flesh away from the pit.
10. 10. Cut the mango flesh into bite-sized pieces.
11. 11. Wash the spring onions.
12. 12. Remove the tough ends of the spring onions.
13. 13. Slice the spring onions into thin rings.
14. 14. Rinse the bean sprouts in a sieve.
15. 15. Let the bean sprouts drain.
16. 16. Wash the chili.
17. 17. Cut the chili in half lengthwise.
18. 18. Remove the seeds from the chili.
19. 19. Finely chop the chili.
20. 20. Rinse the coriander.
21. 21. Shake the coriander dry.
22. 22. Finely chop the coriander leaves.
23. 23. Peel the garlic.
24. 24. Peel the ginger.
25. 25. Cut the garlic into fine cubes.
26. 26. Cut the ginger into fine cubes.
27. 27. Wash the meat.
28. 28. Pat the meat dry with kitchen paper.
29. 29. Place the meat in the hot broth.
30. 30. Let the meat cook in the broth for about 20 minutes.
31. 31. Remove the meat from the broth.
32. 32. Set the broth aside.
33. 33. Cut the meat into bite-sized pieces.
34. 34. Heat 1 tablespoon of oil in a pot.
35. 35. Sauté the garlic and ginger.
36. 36. Add the lemongrass and chili.
37. 37. Stir in the curry paste.
38. 38. Deglaze the mixture with coconut milk.
39. 39. Pour in the poultry broth.
40. 40. Simmer the soup over medium heat for 5 minutes.
41. 41. Add the onions to the soup.
42. 42. Add the mango pieces to the soup.
43. 43. Add the meat to the soup.
44. 44. Add half of the noodles to the soup.
45. 45. Season the soup with soy sauce.
46. 46. Add lime juice.
47. 47. Add sugar.
48. 48. Taste the soup and adjust seasoning.
49. 49. Stir in the coriander.
50. 50. Simmer the soup for another 2 to 3 minutes.
51. 51. Heat oil in a pan.
52. 52. Fry the remaining noodles in the hot oil until golden yellow.
53. 53. Remove the fried noodles with a slotted spoon.
54. 54. Let the noodles drain on kitchen paper.
55. 55. Fill the soup into bowls.
56. 56. Place the fried noodles on top of the soup.
57. 57. Serve the soup immediately.

Nutrition per serving

• kcal: 685
• Protein: 38 g · Fett/Fat: 32 g · Carbs: 62 g