Chicken Noodle Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 200 grams Chicken breasts
- 100 grams Rice noodles
- 2 garlic cloves
- 3 Tbsps vegetable oil
- ½ head Iceberg lettuce
- 2 stalks Celery
- 1 scallion
- 2 cilantro
- ½ l Chicken broth (canned)
- 3 Tbsps Vinegar
- 1 Tbsp sugar
- 4 Tbsps Fish sauce
- 1 Tbsp dark soy sauce
- 2 Star anise
- 1 Tbsp pickled Daikon radish (canned)
- 50 grams soybean sprout
- peppers
Preparation steps
1.
Rinse the chicken, pat dry and cut into fine strips. Soak rice noodles in warm water 10 minutes, then cut into 10 cm pieces. Peel garlic, chop finely and cook in oil. Remove iceberg core and tear leaves.
2.
Rinse celery and cut sticks and leaves small. Trim scallion and cut into thin rings. Rinse coriander and finely chop. Briefly dip rice noodles in boiling water and drain. Heat chicken broth. Add vinegar, sugar, fish sauce, soy sauce, star anise, radish and celery, and briefly boil.
3.
Add chicken, take pan off the heat and let rest 4 minutes. Distribute rice noodles, iceberg lettuce, coriander, scallions and soybean sprouts in four bowls and pour over the hot stock. Sprinkle with garlic and pepper to taste.
