Asian rice noodle soup with chicken

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Peel ginger thinly and grate very finely. Wash and clean the chillies and cut into thin rings. Wash lime hot, grate dry and grate the peel thinly. Cut the fruit in half and squeeze out one half of the juice. Peel garlic and cut into thin slices

2. 2

   Bring 1 1/2 litres of salted water, ginger, garlic, chilli lime juice, fish sauce, soy sauce, sugar and squeezed lime half to the boil and simmer for about 5 minutes

3. 3

   Wash the meat and cut into strips. Remove the lime half and add the meat to the stock, bring to the boil and simmer for about 5 minutes. Clean and wash spring onions and cut into rings. Clean, wash and cut the bell peppers into fine strips. Add noodles and simmer for about 5 minutes according to package instructions. Heat 1 tbsp. oil in a frying pan and roast the nuts for approx. 4 minutes, turning them over

4. 4

   Wash the coriander, shake dry, cut the leaves from the stems and chop, except for a little to garnish. Add spring onions, sprouts, bell pepper, lime zest to the soup and bring to the boil. Season with salt and coriander. Arrange the soup and sprinkle with nuts and garnish with coriander

Nutrition Facts

KCAL
560 kcal

CARBS
89 g

FATS
10 g

PROTEINS
29 g