Difficulty: Medium
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 399 / Protein 34g / Carbohydr. 30g / Fat 15g
Ingredients (2 servings)
| 100 g | rice noodles |
| 150 g | chicken breast |
| 350 ml | chicken stock |
| 20 g | ginger |
| 1 | garlic clove |
| 1 stalk | lemon grass |
| 2 | lime leaves |
| 2 stalks | celery |
| 1 | carrot |
| 2 stalks | green onions |
| 100 g | enoki mushrooms |
| 0.5 bunch | cilantro |
| 1 tbsp | peanut oil |
| 2 tbsp | soy sauce |
| 1 tbsp | oyster sauce |
Utensils
kettle (optional), large sauce pan, fine grater, large bowl, colander, cooking spoon, cutting board, knife
Wine Tip
Sauvignon Blanc, New Zealand, 2013
This classic white wine tastes especially good when combined with exotic dishes. Its rich taste stimulates in many ways and gently plays with the Thai flavors, underscoring the lemon grass.
Step 1
Lightly smash lemon grass. Peel ginger and grate finely. Peel garlic and remove the green sprout if necessary and chop finely.
fine grater, cutting board, knife
1 stalk lemongrass / 1 garlic clove / 20 g ginger
Step 2
Heat up peanut oil and add garlic and ginger to roast. Add soy sauce and oyster sauce and fill with chicken stock. Add lemon grass and kaffir lime leaves and bring everything to a boil.
large sauce pan, cooking spoon
1 tbsp peanut oil / 2 tbsp soy sauce / 1 tbsp oyster sauce / 350 ml chicken stock / 2 kaffir lime leaves
Step 3
Cut celery into sticks and the carrot into walnut-sized pieces. Cut the chicken breast into pieces twice as large.
cutting board, knife
2 stalks celery / 1 carrot / 150 g chicken breast
Step 4
Next, add the celery, carrots, and chicken to the stock and cook on low heat for approx. 5 – 10 min. until fully cooked.
Step 5
Meanwhile, soak rice noodles in hot water, according to the package instructions.
kettle (optional), large bowl
100 g rice noodles
Step 6
Cut green onions into fine rings. Then, cut the stalks off enoki mushrooms and finely chop cilantro.
cutting board, knife
2 green onions / 100 g enoki mushrooms / 0.5 bunch cilantro
Step 7
Drain rice noodles and add to the soup, along with the green onions, enoki mushrooms, and cilantro. Serve immediately, so that the mushrooms keep their bite and the cilantro keeps its color.
colander
Dining and Cooking