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Ingredients

1,5 l chicken stock - made with 3 chicken stock cubes to 1,5 l boiling water
2 chicken breasts, sliced in small slizes
3 large or 5 small lemon tree leaves, slized
3 cloves chinese garlic, minced
1 medium sized ginger root, grated
1-3 fresh red chilies, minced (to taste), OR substitute 1 tbsp grated chili mix
1 large tin of coconut milk
2 large handfulls of mushrooms, thinly sliced
1 small tin of bamboo shots
1 small tin of baby sweetcorn
2 small handfulls of green beans
8-10 cherry tomatoes
1/2 pack of bean sprouts
3 tbsp. lime  juice (substitute with Lemon)
3 tbsp Oyster sauce
1 tsp of coarse salt
1 handful fresh coriander leaves
1-2 block of egg noodles
3 spring onions, sliced for sprinkling

Method

  1. Place chicken broth in a large soup pot and bring to a boil
  2. Add garlic, lemon tree leaves, chili, fresh chicken and mushrooms,. Boil 5-8 minutes, or until chicken is cooked
  3. Add the ginger, can coconut milk, the fish sauce and beans. Then bring to boild.
  4. Add sweetcorn followed by bamboo shots and cooking for 1-3 minutes after each
  5. Add tomatoes, beansprouts and salt, then simmer gently 1-2 minutes
  6. Turn heat down to minimum. Add lime juice and coriander leaves
  7. Crush in the egg noodles and boil until noodles are cooked and soup is slightly thickened