Asian Noodle Soup with Vegetables and Meat
Asian noodle soup with vegetables and meat is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g steak (1 steak; preferably lean)
- 100 g chicken breast fillet
- 100 g raw peeled shrimp tails
- 100 g prepared squid
- 2 large carrots
- 100 g shiitake mushrooms
- 2 large shallots
- 2 celery stalks (with greens)
- 8 coriander leaves
- 1 handful watercress
- 2 pak choi (or spinach as substitute)
- 4 dried chili peppers
- 200 g rice noodles
- 1 l chicken stock
Instructions
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1.
Slice the steak and chicken breast into thin strips. Cut the shrimp lengthwise in half. Make cross cuts on the squid along its length and width so they look like small corn cobs, then cut into wide strips.
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2.
Peel, halve, and slice carrots into sticks. Clean and thinly slice mushrooms. Peel and cut shallots into slivers. Wash celery and slice into rounds. Set aside the greens for garnish. Rinse coriander and watercress. Wash pak choi, shake dry, and cut into large pieces. Chop chilies finely and soak in lukewarm water. Cook noodles in boiling salted water for about 3 minutes, then rinse and drain.
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3.
Bring chicken stock to a boil in a large pot. Add mushrooms, carrots, celery, shallots, chili, and pak choi; bring back to a boil. Then add steak, chicken breast, shrimp, and squid, and simmer for 2-3 minutes.
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4.
Add the noodles, bring to a quick boil again, then stir in coriander leaves, celery greens, and watercress. Serve immediately.
