Servings: people
Thai-inspired noodle soup with chicken, bell pepper, and tomato
Delightful noodle soup with chicken, bell pepper, tomato, and chili.
Equipment
- Wok (option 1
- Frying Pan (option 2 - best with wok)
- Pot (option 3)
Ingredients
- 450 gram Chicken Breast Fillet diced
- Butter for frying
- 1 pcs. Onion sliced into rings
- 2 cloves Garlic crushed
- 800 gram Water
- 2 pcs. Vegetable stock cube
- 1 can Coconut Milk 400 ml
- 36 gram Fish Sauce
- 15 gram Lime Juice
- 2 gram Ground ginger
- 1 pcs. Red bell pepper sliced into strips
- 150 gram Cherry Tomatoes halved
- 1 pcs. Chili I used a green one, but red or yellow can also be used, cut into thin slices
- noodles a bit
- Salt and Pepper
Topping
- 2 handfuls Cilantro fresh
- 36 gram Sesame Seeds
Instructions
- Sauté the chicken pieces in a bit of butter in a pot or deep pan, stir until they are slightly colored on all sides.
- Add onions and garlic to the pan, sauté until the onions are soft.
- Add all other ingredients (except the noodles) to the soup and let it simmer for 8-10 minutes.
- Then add the noodles and let the soup simmer for another 5 minutes until the noodles are tender.
- Season the soup with salt, pepper, and optionally more fish sauce or lime.
- Serve with fresh coriander and a bit of sesame seeds on top
Notes
