Spicy Thai Soup

An excellent exotic Thai soup with a fresh aroma and spicy flavor will enchant every guest.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 90 g Pasta, Rice noodles

  • 500 ml Soup base, chicken, cube

  • 0.5 piece Carrot, fresh

  • 30 g Green beans, fresh

  • 3 pieces Onion, young

  • 250 g Meat, chicken, breasts

  • 60 g Cabbage, Chinese (pe-tsai), fresh

  • 60 g Spinach, raw

  • 30 g Lentils, sprouts

  • 2 spoons Fish sauce

  • 0.25 teaspoons Spices, turmeric, ground

  • 1 pinch Salt, table

  • 1 piece Chili peppers, red chili, fresh

  • 1 twig Coriander, leaves, fresh

Steps

  1. Peel the onion, wash it, and chop it finely. Wash the green beans, remove the strings, and cut them into centimeter-long pieces. Slice the cooked chicken into strips. Wash the Chinese cabbage, spinach, and carrots, clean them, and cut them into thicker pieces. Wash the chili, cut it in half, and remove the seeds. Then chop it.

  2. Cook the noodles in salted boiling water for two to three minutes until they soften. Drain the cooked noodles and rinse them with cold water. Bring the broth to a boil in a pot, add the carrot, beans, and spring onion. Then reduce the heat and add the sliced chicken, cabbage, spinach, sprouts, fish sauce, and turmeric, and cook for two minutes. Season the soup to taste.

  3. Before serving, divide the noodles into bowls, pour the soup over them, and sprinkle with chopped chili. Garnish with cilantro sprigs.

Nutrition Information (Per 100g)

  • Calories: 126.6 kcal
  • Fat: 3.15 g
    • Saturated Fat: 0.72 g
  • Carbohydrates: 13.46 g
    • Sugars: 0.72 g
  • Protein: 8.16 g
  • Fiber: 0.29 g

Advice

If you want to make the soup more suitable for vegetarians, you can replace the chicken and chicken broth with various vegetables and vegetable broth.