Asian Chicken Noodle Soup

Ingredients

• 400 g egg noodles
• 1 Egg white
• Salt
• 4 tsp cornstarch
• 500 g cooked skin‑less chicken breast fillet
• 800 ml poultry broth
• 1 red chili pepper
• 1 Red Onion
• 1 Garlic clove
• 1 tbsp germinated oil
• 2 tsp Red curry paste
• 150 ml unsweetened coconut milk
• 1 tbsp fish sauce
• 1 untreated lime (juice)
• 1 tsp sugar
• 200 g white cabbage
• 100 g broccoli florets
• 100 g snow peas
• 3 spring onions
• 80 g bean sprouts
• 2 tbsp chopped coriander leaves
• 0.5 tsp Chili flakes

Instructions

1. 1.

   Drain the noodles after 4 minutes of boiling, rinse under cold water and set aside. Whisk the egg white with a pinch of salt until stiff; stir in the cornstarch. Toss the sliced chicken in the egg mixture and refrigerate for about 30 minutes. Bring broth to a boil, add the chicken strips and simmer for ~1 minute; remove and drain.

2. 2.

   Wash the chili, halve lengthwise, deseed and finely chop. Peel onion and garlic; sauté in hot oil until translucent. Stir in curry paste and pour in coconut milk. Season with fish sauce, lime juice, sugar, and chili; simmer 1–2 minutes. Add this mixture to the broth and bring back to a boil.

3. 3.

   Wash and trim cabbage, cut into thin strips. Wash broccoli florets and snow peas, cut to bite size. Slice spring onions.

4. 4.

   Add all vegetables except bean sprouts to the broth; simmer ~3 minutes. Return chicken, add bean sprouts, warm through, taste, and adjust seasoning. Divide noodles into bowls, ladle soup over them, and garnish with coriander and chili flakes.