Chinese-Style Chicken Noodle Soup

Ingredients

• 300 g chicken breast fillet
• 1 tbsp rice flour (or cornstarch)
• 1 Garlic clove
• 1 piece ginger (cherry-sized)
• 2 tbsp sesame oil
• 1 tsp turmeric
• 1 l vegetable broth (ready-made)
• 1 stalk lemongrass
• 4 Spring Onions
• 1 small head pak choi (ca. 75 g)
• 8 Cherry tomatoes
• 2 Tomatoes
• 200 g rice noodles
• 4 tbsp light soy sauce
• 4 Tbsp lime juice
• Thai basil leaves for garnish

Instructions

1. 1.

   Wash and pat dry the chicken breast, then cut into bite-sized pieces. Toss the meat with rice flour in a bowl.

2. 2.

   Peel and finely chop garlic and ginger. Heat sesame oil in a pot, briefly brown the chicken. Add garlic, ginger, and turmeric; deglaze with vegetable broth and bring to a boil.

3. 3.

   Wash lemongrass, quarter it lengthwise, and add to the soup. Let everything simmer gently for about 5 minutes.

4. 4.

   Meanwhile, trim and slice spring onions into rings. Clean pak choi, wash, and cut crosswise into pieces. Wash cherry tomatoes and quarter them; wash regular tomatoes, halve, seed, and dice.

5. 5.

   Add rice noodles to the soup and cook on low heat for 1–2 minutes until tender. Warm pak choi, spring onion rings, tomato quarters, and cubes in the broth. Season with soy sauce and lime juice. Garnish with Thai basil leaves.