Recipe for spicy chicken soup with vegetables
Delicious warming soup on a wet Wednesday…?
Try this spicy chicken soup, which tastes insanely good!
The soup features tender chicken complemented by noodles and plenty of vegetables, and it is flavored with coconut milk, red curry paste, soy sauce, and lime – a classic mix that is both mild and creamy, but with a powerful taste.. uuuhm…
The soup is really easy to make! Everything is simply put into the pot and simmers together while the most wonderful aroma spreads.
You can adjust the heat by how much red curry paste you add, and if you like it very spicy, you can top it with some chili flakes as well.
Equipment
- Cutting Board
- Knife
- Pot
- Bowl
Ingredients
- 1.5 l Water
- 2 pcs. Chicken Broth cubes
- 1 pcs. Red Onion finely chopped
- 2 pcs. Carrots diced
- 1 pcs. Bell Pepper green
- Pointed Cabbage 4 leaves, finely sliced
- 250 gram Chicken Breast
- 400 gram Coconut Milk 1 large can
- 36 gram Red curry paste more for a stronger version
- 15 gram Tomato Puree
- 24 gram Fish Sauce
- 16 gram Soya season to taste, can be up to 2 tbsp
- 15 gram Lime Juice season to taste, can be up to 2 tbsp
- 125 gram noodles
Topping
- 45 gram Sesame Seeds
- 5 gram Chili Flakes
Instructions
- Put water to boil together with bouillon cubes. Prepare all vegetables and cut the chicken meat into cubes or strips. Add chicken and vegetables to the pot along with all other ingredients (except noodles) and let it all simmer for about 10 minutes - stir occasionally and season to taste with curry, lime, soy sauce, etc. Add the noodles last and let them simmer for about 5 minutes until tender. Serve piping hot with a sprinkle of sesame seeds and optionally chili flakes.