Asian Coconut-Chicken Soup with Mango and Crispy Noodles
- 200 grams Rice noodles
- 1 sprig Lemongrass
- 2 ripe Mangoes
- 1 bunch scallions
- 100 grams soybean sprout
- 1 red chili pepper
- ½ bunch cilantro
- 1 garlic clove
- 1 ½ centimeters fresh ginger
- 350 grams Chicken breasts (ready to cook, skinless)
- 600 milliliters Chicken broth
- soybean oil
- 1 Tbsp green Curry paste
- 400 milliliters unsweetened Coconut milk
- 1 Tbsp bright soy sauce
- 1 Tbsp Lime juice
- 1 tsp Palm sugar
- vegetable oil (for sautéing)
Cook the rice noodles in a pot of boiling salted water for about 5 minutes, drain, run under cold water and drain well.
Remove the tough outer layers of the lemongrass and cut the lemongrass into fine rings. Peel the mango, remove the pulp from the pit and cut into bite-size pieces. Rinse and thinly slice the scallions. Rinse the bean sprouts in a colander and drain.
Rinse the chile, cut in half lengthwise, remove seeds and finely chop. Rinse the cilantro, shake dry and finely chop the leaves. Peel and finely dice the garlic and ginger. Rinse the chicken, and pat dry. Heat the broth in a saucepan, add the chicken and cook over low heat until cooked through, about 20 minutes. Remove, put the broth aside and cut the meat into bite-sized pieces.
Heat 1 tablespoon oil in a saucepan, add the garlic, ginger, lemongrass and chile and saute briefly. Stir in the curry paste. Pour in the coconut milk and reserved chicken broth and simmer over medium heat for 5 minutes. Add the scallions, mango and half of the pasta, soy sauce, lime juice and sugar, and cilantro and simmer 2-3 minutes. Stir in the reserved chicken and simmer just until heated through.
Meanwhile, heat a little oil in a skillet, add the remaining noodles and saute until golden, remove with a slotted spoon and drain on paper towels. Serve the soup in bowls and top with the fried noodles. Serve immediately.