Creamy Noodle Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 2 carrots
• 50 g celery (1 piece)
• 2 parsley roots
• 1 stalk leek
• 2 cloves
• 2 Bay leaves
• 1 tsp black peppercorns
• Salt
• 400 g chicken breast fillet
• 250 g spaghetti noodles
• 250 ml coconut milk
• 3 tbsp Lime juice
• 1 tsp red chili flakes
• 1 Spring onion
• parsley or coriander leaves (for garnish)

Instructions

1. 1.

   Peel and halve the onion and garlic. Peel and chop the carrots, celery, and parsley roots into pieces. Clean and slice the leek. Add the onions, garlic, carrots, celery, parsley roots, leek, cloves, bay leaves, peppercorns, and salt to a pot; fill with about 1 liter of water, bring to a boil, and simmer for 1 hour.

2. 2.

   Meanwhile, wash and pat dry the chicken breast, cut into bite-sized pieces. Wash the chili, slice into very thin rings, removing the seeds. Wash the spring onion, trim, and cut diagonally into small rings. At the end of the cooking time, strain the broth through a sieve, catch it, add water if needed to reach 800 ml, and bring back to a boil.

3. 3.

   Break the noodles into pieces and add them with the chicken; cook in the broth for about 5 minutes. Add the coconut milk, lime juice, spring onions, and chili rings, taste the creamy noodle soup, and serve garnished with parsley or coriander leaves.