Crunchy vegetables and a ginger broth bring a note of freshness to this soup.
Ingredients for 2 persons
- 120 – 140 g of Chinese noodles. If you cannot find natural noodles, buy instant noodles in individual bag: the noodles are natural inside, the seasoning is always separately packaged.
- 200 g of chicken breast dices
- 2 carrots
- 1 red bell pepper
- 10 g of fresh ginger
- 1 tablespoon of olive oil
- 1 liter of cold water
- ½ chicken stock
- 1 teaspoon of coriander powder
- Soy sauce
Peel and cut the ginger into small dices.
Peel and cut the carrots into thin slices.
Wash and cut the bell pepper into small dices.
In a saucepan, heat oil and fry the chicken, vegetables and ginger. Mix.
When the ingredients begin to stick in the pan: pour 1 liter of cold water over the ingredients. Then add ½ cube of chicken stock and 1 teaspoon of coriander powder.
Mix, then lower the firepower (5/10) and put a lid on the pan.
Cook covered over medium heat (5/10) for 15 minutes. Stir regularly while cooking.
After 15 minutes of cooking, salt the soup with the soy sauce at your convenience.
When the seasoning is adjusted, add the noodles to the pan.
Cook the noodles by mixing them with the other ingredients. The cooking time will depend on the noodles used: read the cooking time indicated on the packaging.
When the noodles are cooked, your soup is ready! Serve hot on a plate or bowl.