Tomato-ginger soup with chicken

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel ginger and garlic and cut into thin slices. Peel the onions. Clean and wash the lemon grass, cut lengthwise and beat flat with the back of a knife. Clean and wash the chilli pepper and cut into rings. Wash and clean the tomatoes and carve them crosswise

2. 2

   Wash the chicken breast. Put them in a pot. Add 1 1/2 tsp salt, pepper, ginger, garlic, onions, lemon grass, chilli pepper and tomatoes. Add 1 1/4 litre of water, bring to the boil covered and simmer on low heat for 30-40 minutes

3. 3

   Peel the carrots, halve them lengthwise and cut into slices. Clean and wash spring onions and cut into rings

4. 4

   Prepare the pasta in boiling salted water according to the instructions on the packet, pour into a sieve, quench briefly and drain very well

5. 5

   Take the chicken breast out of the broth. Pour the broth through a sieve, collect in a pot. Drain tomatoes and remaining vegetables well. Peel the skin from the chicken breast, remove the meat from the bone and pluck it roughly with 2 forks

6. 6

   Bring the stock to the boil again, add the carrots and cook for 6-7 minutes. Heat oil in a pan, fry meat in it while turning. Add meat and noodles to the stock, heat briefly. Add spring onions. Arrange in deep plates

Nutrition Facts

KCAL
460 kcal

CARBS
62 g

FATS
10 g

PROTEINS
31 g