Thai chicken soup with egg noodles
THAILAND
Try this quick chicken and egg noodle soup!
Here you are the rooster in the basket / Who is talking about sick food here?
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 125 g Mie Eiernudeln (= 2 noodle nests)
- 2 tbsp Sojasauce
- 4 tsp Thai Curry Paste Red
- a small can Kokosmilch 165 ml
Additional ingredients
- 150 g chicken (leg skinless & boneless)
- 400ml chicken soup
- 1 red pepper
- 2 spring onions
- 120 g peas (frozen)
- 1 tbsp oil
preparation
- Prepare egg noodles according to package instructions and set aside.
- Cut the chicken into strips about 1 cm wide.
- Heat oil in pasta saucepan and sauté chicken over medium heat. Mix in Sojasauce and Thai Curry Paste Red and pour in the chicken broth and Kokosmilch . Simmer gently.
- Clean the peppers and cut into fine strips. Clean the spring onions and cut into rings about 0.5 cm thick.
- Add the peppers, spring onions and peas and cook gently for another minute.
- Divide the egg noodles into bowls or deep plates and pour the hot soup over them.
Tip:
Serve as a small side dish, crispy Shan’shi Krabbenchips .
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