Ahoi, you Schnuffeltiger … uh … That came to me just now, but only because I feel a touch of particularly good mood. Now and then that happens! And it’s not just my great working day but also this great recipe. I’m in the curry fever again From time to time it comes over me and I could eat only curries every day. Yummy and here is also one of my favorite ingredients hidden.
Red curry noodle soup with sprouts and chicken
Mmmmmh, really tasty is such a soup always with a hint of peanut butter. Nut allergy sufferers just leave them
I always used to cook something like that with glass noodles, but meanwhile I’m getting more and more into rice noodles. They can be bought in all sorts of shapes in the Asian market. I currently have rice vermicelli. Their preparation is very simple. Just pour into boiling water, simmer and pour off after a few minutes. Just rinse again and you’re ready to go. Super as a soup or fried
Recipe for red curry noodle soup with sprouts and chicken
- 100 g Reisvermicelli (or glass noodles or similar)
- 200 g chicken breast fillet
- 100 g of mung beans (or vegetables of your choice)
- 250 ml coconut milk
- 500 – 750 ml broth
- 30 g of red curry paste (or adjust amount to desired degree of severity)
- 20 g ginger (optional)
- 1-2 cloves of garlic (optional)
- Fish sauce (optional)
- Juice ½ lime
- 1 red chilli (optional)
- Coriander or parsley
- 1 tbsp coconut oil or other oil
- 1 tbsp peanut butter (with or without pieces, at will)
- possibly spring onions cut into fine rings for decoration
- Dab chicken breast fillet dry and cut into thin slices. Put aside. Wash shoots in cold water and then drain and rinse repeatedly. Peel the ginger and cut into thin long strips. Peel garlic and finely dice or cut into thin slices. Prepare the Reisvermicelli according to the package instructions, then drain and rinse with cold water.
- Heat the oil in a medium-high saucepan, then add the curry paste. Stir well while stirring (60 sec.), Then add the meat, garlic and ginger and fry for about 2 minutes, then deglaze with coconut milk and stir in the peanut butter.
- Boil, then add the broth. Reduce the heat and leave for about 5 minutes until the meat is cooked. Finally, add the mung bean sprouts and let it steep for a while.
- In the meantime finely or roughly chop the parsley or coriander and cut the chili into thin slices. Season curry with lime juice and fish soup.
- Arrange the pasta in a bowl and pour over the curry. Garnish with the chopped coriander / parsley leaves and chili rings.
Hmmmm … did you get hungry right now? Me! So quickly cook in the kitchen and curry soup!