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.

Buy ingredients online

Tip:

Serve as a small side dish, crispy Shan’shi Krabbenchips .

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