Chiang Mai Noodle Soup
THAILAND
A delicious greeting from the mountainous north of Thailand. There is a quick recipe for the “Chiang Mai” noodle soup with Kokosmilch , egg noodles and chicken that warms the stomach and tempers!
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients for: 4-6 people
Ingredients
Shan'shi ingredients
- 1 g large can Kokosmilch milk 400ml
- 125 g Mie Eiernudeln (=2 noodle nests)
- 4 tsp Thai Curry Paste Red
- 2 tbsp Sojasauce
Additional ingredients
- 150 g chicken meat
- 400ml chicken soup
- 75 g pea pods (halve)
- juice of half a lemon
preparation
- Cut the chicken into strips. In a large saucepan, bring the chicken and about 1/3 of the Kokosmilch to a boil, stirring. Add red curry paste, stir and cook until flavor spreads. Make sure all the pieces are coated in the paste.
- Add remaining Kokosmilch , chicken soup, pea pods and Sojasauce and simmer for 7-8 minutes. In the meantime, prepare Mie Eiernudeln according to the instructions.
- Remove soup pot from heat and stir in lemon juice to taste. Put the noodles on a soup plate, distribute the chicken and fill up with the soup.
Tip:
It’s even quicker if you use Shan’shi Woknudeln instead of egg noodles.
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