Easy Asian chicken noodle soup
Here is the recipe for an easy Asian chicken noodle soup. A warming and cooling recipe in one pan. It's a fast and easy recipe (on the table within 25 minutes) and with a delicious taste.
Ingredients
- 1 liter chicken stock
- 200 ml coconut milk
- 2 tablespoons fish sauce
- 1 teaspoon ground ginger
- 1 chicken breast
- 75 grams Mungo vermicelli
- ¼ - 1 red pepper see recommendation above recipe, finely chopped
- ½ lemon juice
- salt and pepper to taste
Instructions
Preperation
- Chop the pepper fine. Add ¼ pepper for a bit spice and if you want a spicier recipe use a whole pepper.
- Slice the chicken in small cubes.
- Weigh / measure all the ingredients.
Easy Asian chicken noodle soup
- Heat the chicken stock with coconut milk, fish sauce and ginger in a saucepan until it boils. Reduce the heat to low.
- Add the chicken cubes with the soup and simmer for 15 minutes.
- Add the pepper and break the Mungo vermicelli above the soup. Mix every thing well and let it simmer for 3 minutes.
- Squeeze the lemon over the soup. Taste and flavor the soup with salt and pepper if necessary.
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