A flavorful Asian soup with chicken and thin soybean noodles, with coconut milk, lime, and sweet chili sauce.
Ingredients
- 300 g chicken breast
- 50 g vermicelli noodles (dry)
- 1 carrot
- 1 small leek
- 2 teaspoons grated garlic
- 1 tablespoon grated ginger
- 2 tablespoons vegetable oil
- 1.5 liters chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons sweet chili sauce
- 125 ml coconut milk
- juice of 1/2 lime
- 1/2 chili pepper
- 2 tablespoons chopped green onions
- fresh cilantro
Preparation
Clean the chicken breast from membranes and dice into small cubes, mix with a pinch of salt, and set aside. Place the vermicelli noodles in boiling water, immediately remove from heat, after 4 minutes drain, rinse with cold water, and cut into smaller pieces. Peel and grate the carrot using a grater with large holes or a special peeler for matchsticks. Cut the white and light green parts of the leek in half lengthwise, rinse thoroughly, and cut into thin slices.
Peel and grate the garlic and ginger finely. In a large pot, heat 1 tablespoon of oil and add the carrot and leek. Stir-fry for about 3 – 4 minutes. Push the vegetables to the side of the pot, pour 1 tablespoon of oil into the free space, add the garlic and ginger, and sauté for a while, stirring. Combine with the vegetables and sauté for a while, stirring. Pour in the hot broth and bring to a boil.
Add the fish sauce and sweet chili sauce. Add the chicken to the boiling broth, mix well, and cook covered for about 10 minutes. Add the cooked noodles, coconut milk, lime juice, chopped chili pepper (without seeds), and green onions. Remove from heat, serve with fresh cilantro.
