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🍲 Quick Thai Chicken Soup

400 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 600 g chicken breast fillet
• 2 stalks lemongrass
• 40 g ginger (1 piece)
• 2 green chili peppers
• 250 g corn cobs
• 2 tbsp olive oil
• 1 tbsp green curry paste
• 3 lime leaves
• 800 ml poultry broth
• 150 g wide rice noodles
• 1 bunch Thai basil
• 3 tbsp Thai fish sauce

Instructions

1. 1. Peel the garlic cloves and chop them very finely.
2. 2. Cut the chicken breast into approx. 2 cm cubes.
3. 3. Mix the chicken cubes with the chopped garlic in a bowl.
4. 4. Clean the lemongrass and wash it thoroughly.
5. 5. Cut the lemongrass into thin rings.
6. 6. Peel the ginger.
7. 7. Cut the ginger into very thin strips.
8. 8. Halve the chili peppers lengthwise.
9. 9. Cut the chili peppers into very thin strips.
10. 10. Halve the corn cobs.
11. 11. Heat the oil in a large pot.
12. 12. Add the curry paste and the cut lemongrass to the pot.
13. 13. Sauté the mixture while stirring for 2 minutes.
14. 14. Wash the lime leaves.
15. 15. Add the broth, lime leaves, ginger, and chili peppers to the spice mixture in the pot.
16. 16. Bring the soup to a boil.
17. 17. Simmer the soup over medium heat for 15 minutes.
18. 18. Add the rice noodles to the soup.
19. 19. Cook the noodles for 1 minute.
20. 20. Add the marinated chicken and corn to the pot.
21. 21. Cover the pot.
22. 22. Cook the chicken for 6 minutes, stirring occasionally.
23. 23. Wash the Thai basil.
24. 24. Shake the Thai basil dry.
25. 25. Pluck the leaves from the Thai basil stems.
26. 26. Season the finished soup with fish sauce.
27. 27. Sprinkle the soup with the Thai basil leaves.

Nutrition per serving

• kcal: 400
• Protein: 43 g · Fett/Fat: 7 g · Carbs: 38 g