Asian Chicken and Walnut Noodle Soup

Ingredients

• 1 l vegetable broth (ready-made)
• 1 stalk lemongrass
• 4 tbsp light soy sauce
• 3 tbsp Lime juice
• 1 cherry‑size piece ginger (chopped)
• 1 garlic clove (chopped)
• 250 g Chicken breast fillet
• 1 red pepper
• 120 g sugar snap peas
• 2 Tomatoes
• 2 leaves Chinese cabbage
• 200 g Asian egg noodles
• 40 g walnut halves (coarsely chopped)
• 1 bunch Coriander

Instructions

1. 1.

   Bring vegetable broth with lemongrass, 2 tbsp soy sauce, lime juice, chopped ginger and garlic to a boil. Add chicken breast fillets and simmer covered over low to medium heat for about 15 minutes until cooked through.

2. 2.

   Meanwhile wash sugar snap peas, tomatoes (remove seeds) and Chinese cabbage. Slice vegetables into fine strips.

3. 3.

   Remove lemongrass and chicken from the broth. Cut meat into bite‑sized pieces.

4. 4.

   Add egg noodles to the boiling broth and cook gently for about 2 minutes. Add vegetable strips and meat pieces and heat briefly. Season soup with lime juice and soy sauce. Serve sprinkled with coarsely chopped walnuts and coriander.