Noodle soup with chicken
easy
60 mins
60 mins
Ingredients
- 2 medium-sized carrots
- 2 Chillies
- 1 Chicken breast with bone (350-400 g)
- 100 g Shiitake mushrooms
- 1 red pepper
- 100 g Mongoose or soybean seedlings
- 1 can(s) (314 ml) Bamboo shoots in strips
- 250 g Paksoi , 1 tablespoon oil (substitute Chinese cabbage)
- 200 g Mie noodles (Asian egg noodles)
- 7-10 Tbsp salt, approx. 1 tsp Sambal Oelek
- 7-10 Tbsp Coriander
Directions
- 1
Peel and wash the carrots. Peel and chop the ginger. Wash chilli and chicken breast. Add 1 carrot, ginger and chilli to 1 l boiling water. Cover and cook for about 40 minutes
- 2
Wash the mushrooms, cut the stalks. Clean, wash and cut the peppers into fine strips. Sort and wash the sprouts. Drain sprouts and bamboo. Clean, wash and cut the paksoi into strips. Cut the rest of the carrot into slices.
- 3
Lift out the chicken breast. Sieve the broth. Fry carrot slices, mushrooms and peppers briefly in hot oil. Add stock, bring to the boil. Add noodles and cook for 4-5 minutes
- 4
Loosen flesh from skin and bone and cut into small pieces. Heat in the soup with paksoi, sprouts and bamboo. Season to taste with salt and Sambal Oelek. Garnish with coriander
- 5
Drink: green tea
Nutrition Facts
300 kcal
30 g
8 g
24 g
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