Curry Chicken Soup

Ingredients

• 100 g wide rice noodles
• Salt
• 500 g chicken breast fillet (with bone)
• 1 l poultry broth
• 1.5 tbsp red curry paste
• 25 g Ginger (1 piece)
• 2 stalks lemongrass
• 1 red chili pepper
• 150 g corn on the cob
• 100 g Sugar snap peas
• 100 g shiitake mushrooms
• 1 small lime
• 30 g roasted peanuts
• 1 bunch Thai basil
• 200 ml coconut milk (9% fat)

Instructions

1. 1.

   Cook noodles according to package instructions in salted water. Drain in a sieve, rinse with cold water and let drain. Rinse chicken breast, pat dry and remove skin.

2. 2.

   Place chicken breast with broth and curry paste in a pot and bring to a boil.

3. 3.

   Skim off the rising foam with a ladle. Simmer broth with meat over medium heat for 20 minutes.

4. 4.

   Meanwhile peel and chop ginger. Wash lemongrass stalks, strip away hard outer leaves and crush with the flat side of a knife. Wash chili pepper, halve and deseed.

5. 5.

   Add ginger, lemongrass and chili to the pot and let soup simmer for another 10-15 minutes. Then remove chicken breast and allow it to cool on a plate. Wash corn cobs and cut lengthwise in half. Trim sugar snap peas, wash and cut crosswise in half.

6. 6.

   Clean shiitake mushrooms, cut off stems and halve caps according to size.

7. 7.

   Separate cooled chicken meat from bone with a small knife and dice. Squeeze lime juice. Chop peanuts. Wash basil, shake dry and finely chop.

8. 8.

   Bring broth back to a boil. Add corn cobs and mushrooms and cook for 5 minutes. Add sugar snap peas and simmer for another 2 minutes.

9. 9.

   Add coconut milk, lime juice and chicken cubes to the pot and bring to a boil once. Remove lemongrass. Add noodles and warm briefly. Divide soup into bowls, sprinkle with chopped peanuts and basil, and serve.