Curry Soup with Chicken
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
2
- Ingredients
- 200 grams Chicken breasts
- ½ tsp cornstarch
- 2 Tbsps vegetable oil
- 1 Tbsp red Curry paste
- 1 tsp ginger (grated)
- 120 milliliters Chicken broth
- 1 Tbsp soy sauce
- 400 milliliters Coconut milk
- half Limes
- Fish sauce
- 300 grams Egg noodle
- 2 scallions
- 1 Lime (for garnishing)
- vegetable oil (for cooking)
Preparation steps
1.
Rinse chicken breast, pat dry and chop. Combine with cornstarch.
2.
Heat 2 tablespoons of oil, cook curry paste and ginger for a few minutes. Add chicken and saute together. Deglaze pan with chicken broth and simmer for about 3 minutes. Add coconut milk and season with lime juice and fish sauce.
3.
Soak 100 grams of egg noodles in warm water for about 5 minutes. Cook remaining noodles accoring to package instructions in boiling salted water until al dente. Add to the soup.
4.
Rinse and dry scallions, cut into rings.
5.
Pat dry soaked noodles. Heat oil in a pan and cook noodles until crispy (caution: risk of splashing!).
6.
Pour soup into bowls, sprinkle with scallions and crispy noodles, garnish with lime quarters and serve.
