- 4 ounces wide Rice noodles
- 1 pound Chicken breast (with bone)
- 2 pints Chicken broth
- 1 ½ tablespoons red Curry paste
- 1 piece Ginger root (about 25 grams)
- 2 stalks Lemongrass
- 1 red Chile pepper
- 5 ounces Baby corn
- 4 ounces Snow pea
- 4 ounces Shiitake mushroom
- 1 small Lime
- 1 ounce roasted Shelled peanut
- 1 bunch Thai basil
- ¾ cup Coconut milk (9% fat)
Cook rice noodles in salted water according to package instructions. Drain in a colander, rinse in cold water and drain well. Rinse chicken, pat dry and remove the skin.
Place chicken breast in a pot with the broth and curry paste and bring to a boil.
Skim off foam with a slotted spoon. Simmer broth with meat for 20 minutes over medium heat.
Meanwhile, peel and chop the ginger. Rinse and trim lemongrass, remove hard outer leaves and crush with the flat side of a knife. Rinse chile pepper, cut in half and remove seeds.
Add ginger, lemongrass and chile pepper to the pot and let the soup cook for another 10-15 minutes. Then remove the chicken breasts and let cool on a plate. Rinse corn and cut in half lengthwise. Trim snow peas, rinse and cut in half crosswise.
Trim shiitake mushrooms, cut out stems and cut tops in half, depending on size.
Remove cooled chicken meat from the bone with a small knife and cut into cubes. Squeeze lime. Chop peanuts. Rinse basil, shake dry and chop finely.
Bring broth to a boil. Add corn and mushrooms and cook 5 minutes. Add snow peas and cook for another 2 minutes.
Add coconut milk, lime juice and diced chicken to the pot and bring to a boil. Remove lemongrass. Add noodles and heat briefly. Divide the soup among bowls, sprinkle with chopped peanuts and basil and serve.