Soup with Rice Noodles, Chicken, Mini Corn and Coriander

Ingredients

• 250 g Chicken breast fillet
• Salad
• 2 tbsp sesame oil
• 1 red chili pepper
• 2 tbsp coriander leaves
• 800 ml poultry broth
• 150 g rice vermicelli
• 100 g baby corn (pickled)
• 1 splash lime juice
• 2 tsp light soy sauce

Instructions

1. 1.

   Wash the chicken breast fillet, pat dry and cut into cubes. Season with salt and sear in sesame oil for 2-3 minutes on all sides. Remove and set aside.

2. 2.

   Wash the chili pepper, halve it lengthwise, remove seeds and finely chop the flesh. Wash coriander leaves, shake off excess water and pluck the leaflets from the stems.

3. 3.

   Bring broth to a boil, add the chicken and cook rice noodles according to package instructions. Then add the corn kernels and season with lime juice and soy sauce. Serve in bowls garnished with chili cubes and coriander leaves.