Name: Aromatic Chicken Soup Thai-Style
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Portionen
Ingredients: 300 g Chicken breast diced; 1 kl. Bund Spring onion(s); 2 cm Ginger root; 1 Liter Chicken broth; 400 ml Coconut milk; 3 tbsp Soy sauce; 2 tsp Curry paste red or green; 1 piece Bell pepper red diced; 100 g Mushrooms diced; 1 Stängel Lemongrass; 1 piece Chili pepper fresh or dried, chopped; 125 g Chinese egg noodles; 1 tbsp Oil; 1 Handvoll Cilantro chopped; Salt; Pepper

Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This aromatic Thai-style chicken soup is an absolute highlight for lovers of Asian cuisine! The combination of tender chicken breast, creamy coconut milk and the fiery spiciness of chili and curry paste makes this soup an unforgettable taste experience. I love how quick and easy it is to prepare – perfect for a cozy evening or as a warming lunch. The fresh herbs like coriander round off the dish wonderfully. If you like it a little milder, you can reduce the amount of chili. A dash of lime juice at the end provides additional freshness.

Ingredients (16 ingredients)

300 g Chicken breast diced
1 kl. Bund Spring onion(s)
2 cm Ginger root
1 Liter Chicken broth
400 ml Coconut milk
3 tbsp Soy sauce
2 tsp Curry paste red or green
1 piece Bell pepper red diced
100 g Mushrooms diced
1 Stängel Lemongrass
1 piece Chili pepper fresh or dried, chopped
125 g Chinese egg noodles
1 tbsp Oil
1 Handvoll Cilantro chopped
Salt
Pepper

Preparation (7 steps)

Prepare chicken and vegetables

Cut the chicken into small pieces. Cut the spring onions into rings and chop the ginger into small pieces. Dice the bell pepper and mushrooms. Finely chop the chili pepper.

Sauté curry paste, ginger and chili

Thermomix® Setting

3 min/248°F/Speed 1 120

Put the oil in the mixing bowl and add the curry paste, ginger and chopped chili pepper. Sauté for 3 min./120°C/speed 1.

180

Add chicken and spring onions

Thermomix® Setting

3 min/248°F/Speed 1 120 Reverse

Add the diced chicken and spring onions to the mixing bowl and sauté for 3 min./120°C/speed 1 with reverse rotation.

180

Prepare soup

Thermomix® Setting

5 min/212°F/Speed 1 100

Add the chicken broth, coconut milk, soy sauce and lemongrass (cut lengthwise crosswise) to the mixing bowl. Cook for 5 min./100°C/speed 1.

300

Add vegetables

Thermomix® Setting

5 min/212°F/Speed 1 100 Reverse

Add the diced bell pepper and mushrooms to the mixing bowl and cook for another 5 min./100°C/speed 1 with reverse rotation.

300

Cook and add noodles

Thermomix® Setting

1 min/194°F/Gentle stir speed 90 Reverse

Cook the Chinese egg noodles according to the package instructions. Then add the cooked noodles to the mixing bowl and heat for 1 min./90°C/gentle stir setting with reverse rotation.