Asian Noodle Soup with Chicken and Corn

Ingredients

• 2 green chili peppers
• 3 cm ginger (peeled and diced)
• 1 shallot (diced)
• 3 Garlic cloves
• 1 tbsp shrimp paste
• 2 tbsp oil
• 0.5 stalk leek
• 200 ml coconut milk
• 600 ml chicken broth
• 500 g cold chicken meat (shredded)
• 250 g rice noodles
• 100 g peas (frozen)
• 200 g corn (frozen)
• Salt
• lime juice
• 1 red chili pepper (thinly sliced)
• Salt
• coriander leaves (for garnish)

Instructions

1. 1.

   Cook noodles according to package instructions, rinse with cold water and drain.

2. 2.

   Wash leeks, trim, split lengthwise and slice into thin strips.

3. 3.

   Muddle green chilies with ginger, shallot cubes, peeled garlic and shrimp paste in a mortar until smooth. Sauté in hot oil, then deglaze with coconut milk and broth. Add leek, chicken meat, peas and corn and simmer for about 5-6 minutes. Finally add noodles and season with salt and lime juice. Serve sprinkled with coriander leaves and chili strips.