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–+ servings
Servings: 4 people

Spicy chicken soup with vegetables

Author: Henriette Kristiansen
Keyword: Chicken, Chicken Breast, Pointed Cabbage, Soup
Prep Time: 5 minutes
Cook Time: 15 minutes
Metric - US Customary

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.