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🍲 Chicken Rice Noodle Soup with Corn and Coriander

406 kcal · 30 min · 4 servings

Ingredients

• 250 g chicken breast fillet
• salt
• 2 tbsp sesame oil
• 1 red chili pepper
• 2 tbsp coriander greens
• 800 ml poultry broth
• 150 g rice ribbon noodles
• 100 g baby corn (pickled)
• 1 dash lime juice
• 2 tsp light soy sauce

Instructions

1. 1. Rinse the chicken breast fillet under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into small cubes.
4. 4. Season the meat cubes with a pinch of salt.
5. 5. Heat the sesame oil in a pan.
6. 6. Fry the chicken cubes on all sides for 2 to 3 minutes.
7. 7. Remove the fried meat from the pan.
8. 8. Set the meat aside until it is needed later.
9. 9. Rinse the chili pod under running water.
10. 10. Cut the chili pod in half lengthwise.
11. 11. Remove the seeds from the chili pod.
12. 12. Finely chop the flesh of the chili.
13. 13. Rinse the coriander greens under running water.
14. 14. Shake the coriander greens dry.
15. 15. Pluck the small coriander leaves from the stems.
16. 16. Bring the broth to a boil in a pot.
17. 17. Add the prepared chicken meat to the boiling broth.
18. 18. Add the rice noodles to the broth.
19. 19. Cook the rice noodles according to the instructions on the package.
20. 20. Add the mini corn cobs to the soup.
21. 21. Season the soup with lime juice.
22. 22. Season the soup additionally with soy sauce.
23. 23. Fill the finished soup into small bowls.
24. 24. Garnish the soup with the finely chopped chili cubes.
25. 25. Garnish the soup additionally with the fresh coriander leaves.
26. 26. Serve the soup immediately.

Nutrition per serving

• kcal: 406
• Protein: 28 g · Fett/Fat: 16 g · Carbs: 36 g