Asian Coconut Soup with Fresh Summer Rolls

Description

This Asian coconut soup with fresh summer rolls is an absolute highlight! The creamy soup with chicken, vegetables and egg noodles harmonizes perfectly with the crispy summer rolls, filled with shrimp, vegetables and avocado. There are also two delicious dips: a peanut dip and a soy-lime dip. I like to make this soup when I want to cook something special. The preparation is a little more complex, but the result is worth it. The soup tastes especially good when garnished with fresh coriander leaves and chili rings. A feast for the senses!

Ingredients (30 ingredients)

• 2 tbsp Peanut butter
• 5 tbsp Water
• 1 tsp Agave nectar
• 2 tsp Soy sauce
• 2 tsp Lime juice
• 2 piece Lime(s), juice of it
• 1 tsp Rice vinegar
• 1 cm Ginger
• 1 tsp Sesame
• 1 tsp Soy sauce
• 1 tsp Sesame oil, roasted
• 1 tsp Agave nectar
• 0.5 tsp Chili flakes
• 1 piece Bell pepper(s), yellow
• 0.5 piece Cucumber(s)
• 1 piece Avocado(s)
• 0.5 piece Pointed cabbage
• 12 Blätter Rice paper
• to taste Salt
• to taste Sushi vinegar
• 2 Pck. Shrimp(s) (Party shrimp) à 100 g
• 1 piece Chili pepper(s), cut into rings
• Coriander leaves
• 1 l Vegetable broth
• 600 ml Coconut milk
• 1 piece Chicken breast, diced
• 1 Glas Bamboo sprout(s)
• 100 g Egg noodles
• 1 piece Zucchini, diced
• 5 piece Mushrooms, sliced

Preparation (9 steps)

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