Asiatic Chicken Vegetable Soup

Ingredients

• 1 red chili pepper
• 2 cm ginger
• 1 Garlic clove
• 300 g broccoli
• 2 chicken breast fillets (about 140 g each)
• 1 tbsp Sesame oil
• 1 l dashi broth
• 200 g rice noodles
• a handful herbs (Thai basil and coriander leaves)
• 3 tbsp Soy sauce
• 1 pinch brown sugar
• 1 tbsp lime juice
• 1 tbsp roasted onion (for garnish)

Instructions

1. 1.

   Wash, trim, and slice the chili pepper into rings. Peel and finely chop the ginger and garlic. Wash, trim, and cut the broccoli into evenly sized florets. Rinse the chicken fillets and pat them dry.

2. 2.

   Sauté the chili, ginger, and garlic briefly in hot oil. Add the dashi broth and bring to a boil. Add the chicken and noodles to the soup and simmer gently for about 10 minutes. After about 5 minutes, add the broccoli. Remove the chicken from the soup, slice into strips or shred it, then return it to the pot.

3. 3.

   Shake off excess herbs, pat dry, and break them into pieces before adding them to the soup. Season with soy sauce, brown sugar, and lime juice. Garnish with roasted onions and serve.