Coconut Chicken Soup with Rice Noodles and Vegetables
Ingredients
- Ingredients
- 1 chili pepper
- 1 sprig Lemongrass
- 1 garlic clove
- 2 slices ginger
- 2 Lime leaves
- 600 milliliters Chicken broth
- 400 milliliters Coconut milk
- 2 Bell pepper (red and yellow)
- 2 scallions
- 1 handful soybean sprout
- 100 grams Bamboo shoots (sliced)
- 2 Tbsps vegetable oil
- 250 grams Rice noodles
- 2 Chicken breasts (each about 120 grams)
- light soy sauce
Preparation steps
Wash and halve chile pepper. Cut lemongrass in half lengthwise. Peel and halve garlic. Combine prepared ingredients with ginger, kaffir lime leaves, broth and coconut milk. Bring to a boil and simmer for about 10 minutes on low heat.
Rinse bell peppers, halve, remove seeds and ribs. Rinse, dry and cut scallions into 3-4 cm (approximately 1-1,5 inches) long pieces. Rinse soybean sprouts and bamboo shoots.
Heat 1-2 of oil in a pan and saute prepared vegetables for about 1-2 minutes. Strain soup through a sieve and simmer with vegetables for about 10 minutes on low heat.
Cook rice noodles according to package instructions.
Rinse and pat dry chicken, cut into strips. Heat remaining oil in a pan and saute chicken for about 4-5 minutes until golden brown. Season with salt and pepper flakes.
Drain noodles, palce in bowls. Ladle soup onto noodles, add soy sauce to taste. Arrange chicken pieces on top and serve.
