Asian-style Noodle Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- Ingredients
- 11 ozs Chicken breasts
- 1 Tbsp Rice flour (or corn starch)
- 1 clove garlic cloves
- 1 pc freshly grated ginger (1/2 inch)
- 2 Tbsps sesame oil
- 1 tsp Turmeric
- 4 cups Vegetable broth (store brought product)
- 1 stick Lemongrass
- 4 scallions
- 1 small, chinese Cabbage
- 8 cherry Tomatoes
- 2 Tomatoes
- 7 ozs Rice noodles
- 4 Tbsps light soy sauce
- 4 Tbsps Lime juice
- Thai basil (to garnish)
Preparation steps
1.
Wash the chicken breasts and pat dry. Cut into bite-sized pieces. Mix the chicken pieces and the rice flour in a bowl.
2.
Peel the garlic and ginger and finely chop. Heat the sesame oil in a saucepan and fry the chicken until lightly browned. Add the garlic, ginger and cucuma and sauté, then pour in the vegetable broth and bring to a boil.
3.
Wash the lemon grass, cut into quarters lengthways and add to the soup. Simmer for about 5 minutes. In the meantime wash and clean the scallions and cut into rings. Wash the chinese cabbage and chop. Wash the cherry tomatoes and quarter. Wash the tomatoes, cut in half, deseed and dice.
4.
Put the rice noodles in the soup and simmer for 1 - 2 minutes over a low heat. Add the chinese cabbage, scallions, cherry tomatoes and tomates and warm thorougly. Season to taste with soy sauce and lime juice. Garnish with Thai basil and serve.
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