Name: Chicken Noodle Soup
Prep time: 25 min
Cook time: 25 min
Yield: 2 servings
Ingredients: 2 carrot; 1 teaspoon of garam masala; 200 ml of coconut milk; 100 g of udon noodle; 0.5 lime; 200 g of flat bean; 200 g of chicken breast; 1 stalk of lemongrass; 5 g of fresh basil; 20 ml of fish sauce; 600 ml of broth; 2 tablespoon of sunflower oil

Chicken Noodle Soup

With ingredients such as lemongrass, coconut milk, and fish sauce, this coconut noodle soup brings Asian cuisine to your table. Fish sauce may seem like an unusual ingredient in chicken noodle soup, but it is used in Asia as a seasoning in all kinds of dishes. It gives your soup a deep and flavorful taste - which pairs perfectly with the sour and fresh taste of lemongrass.

Soup

Course: Main course

Preparation time: 25 minutes

Cooking time: 25 minutes

Cost per serving: 2,51 €

Energy: 666 kcal / serving

Instructions

1. Prepare the broth with hot water. Peel and slice the carrots into thin rounds. Trim and cut the green beans into small pieces.
2. In a saucepan, heat the sunflower oil, then sauté the garam masala for 1 to 2 minutes over medium heat.
Cut the chicken into small cubes and add them to the saucepan.
Cook for an additional 2 to 3 minutes.
3. Shake the coconut milk well, then add it to the saucepan along with the broth. Break the lemongrass stalk into 3 pieces. Add the lemongrass, green beans, and carrots to the saucepan. Simmer covered for 8 minutes. Add the udon noodles halfway through cooking.
4. Meanwhile, roughly tear the basil leaves.
Squeeze half of a lime and cut the other half into quarters.
5. Remove the lemongrass from the soup, then season with fish sauce, lime juice, salt, and pepper.
6. Serve the soup in bowls. Garnish with basil and lime quarters.

Notes & Suggestions

For a spicy kick, grate or mince ginger (if desired with the skin) and/or deseed and slice a red chili, and add them to the saucepan with the garam masala in step 2.