Spicy Chicken Noodle Soup with Coconut Milk
Servings:
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Ingredients
Instructions
Nutrition
| 200 g | Chicken breast | |
| 2 | Carrots | |
| 200 g | Green beans | |
| 2 | Chili peppers | |
| 1 sprig | Lemongrass | |
| 4 tbsp | Ginger | |
| 10 g | Basil | |
| 1 tsp | Red chili flakes | |
| 1 tsp | Garam masala | |
| 100 g | Udon noodles | |
| 350 ml | Vegetable stock | |
| 250 ml | Coconut milk | |
| 1.5 tbsp | Fish sauce | |
| 2 tbsp | Rapeseed oil |
- Prepare the vegetable stock. Peel and cut the carrots into thin slices. Hull and cut the beans into small pieces. Grate or slice the ginger. Slice the chilli peppers.
- In a saucepan, heat the rapeseed oil, then brown the garam masala, chilli peppers, and ginger for 1 to 2 minutes over medium heat. Cut the chicken into small cubes and add them to the pan. Cook for another 2 to 3 minutes.
- Shake the coconut milk well, then add it to the saucepan along with the broth. Break the lemongrass stick into 3 pieces. Add the lemongrass, flat beans and carrots to the pot. Simmer 8 minutes, covered. Add the udon noodles halfway through cooking and squeeze half the lime into the pot.
- Remove the lemongrass from the soup, then season with the fish sauce, juice from half the lime, and salt and pepper.
- Serve immediately. Garnish with roughly torn basil leaves and lime wedges from the remainder of the lime.
Fat:
43g
Saturates:
32g
Sugars:
11g
Protein:
29g
Carbs:
47g
Fiber:
9g
54.2%
Calories
47.5%
Carbs
34.1%
Protein
107.5%
Fat
36%
Fiber