Hot and sour Thai soup

Name: Hot and sour Thai soup
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 20 g Glass noodles; 150 g Mushrooms; 100 g Leeks (leek); 250 g Chicken filet; 2 TABLESPOONS Oil; 1/2 TEASPOON Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (370 ml) Mango Thai Sauce; 200 ml clear chicken stock (instant)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

20 g Glass noodles
150 g Mushrooms
100 g Leeks (leek)
250 g Chicken filet
2 TABLESPOONS Oil
1/2 TEASPOON Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (370 ml) Mango Thai Sauce
200 ml clear chicken stock (instant)

Directions

1
Cook glass noodles in boiling water for 3-4 minutes. Drain and rinse with cold water. Wash, clean and slice the mushrooms. Clean, wash and slice the leek. Wash the meat, dab dry and cut into pieces. Heat the oil in a pot and fry the meat in it over a high heat for 2-3 minutes while turning.
2
Add the mushrooms and leek and fry over medium heat for another 2 minutes. Dust with curry, sauté briefly and season with salt and pepper. Deglaze with mango Thai sauce and chicken soup and bring to the boil. Cut glass noodles into small pieces, add to the soup and stir in. Season soup again and arrange in cups