Spicy chicken soup
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 250 g Chicken filet
- 750 ml clear chicken stock (instant)
- 2 large, red peppers
- 250 g Tofu
- 1 jar(s) (540 ml; separation weight: 300 g) Bamboo shoots
- 1 Lemongrass stem (available in Asian shops)
- 1 TABLESPOON Oil
- 1 TABLESPOON Whipped cream
- 2-3 TABLESPOONS Vinegar
- 2 TABLESPOONS Soy sauce
- 75 g Glass noodles
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp a few drops of Tabasco
- 1-2 TEASPOONS Sugar
Directions
- 1
Wash the chicken filet and let it simmer in boiling chicken soup for 15 minutes. In the meantime clean, wash and quarter the peppers and cut them diagonally into narrow strips. Dice the tofu. Drain bamboo and cut into thin slices.
- 2
Cut out at will in flower form. Cut lemon grass into small pieces. Remove the chicken filet from the broth and cut into bite-sized pieces. Heat the oil. Lightly sauté the paprika and lemongrass.
- 3
Add cream, vinegar and soy sauce. Add chicken stock and bring to the boil. Add tofu, bamboo, chicken filet and glass noodles. Simmer over low heat for two minutes. Season with salt, pepper, Tabasco and sugar.
More Delicious Recipes
