Today I'm sharing with you the comforting Asian Chicken Noodle soup I made with a hint of Asian flavors. The perfect recipe for those cold winter evenings! So healthy and easy, it only takes 20 minutes. a great dinner
INGREDIENTS
150 g (1/3 lb) Haiku rice vermicelli
15 ml (1 tbsp.) Toasted sesame oil
3 skinless chicken breasts cut into strips
1 chopped onion
15 ml (1 tbsp.) Chopped ginger
15 ml (1 tbsp.) Chopped garlic
1.25 liters (5 cups) chicken broth
2 stalks of Haiku lemongrass
2 carrots, cut on an angle
Salt and pepper to taste
3 green onions, thinly sliced
1 packet of enoki mushrooms of 100 g
30 ml (2 tbsp.) Fresh cilantro leaves
1 Thai chili, minced
PREPARATIONS
Rehydrate the rice vermicelli according to package directions. Drain and set aside.
Meanwhile, heat the sesame oil over medium heat in a saucepan. Cook the chicken strips for 1 minute on each side.
Add the onion, ginger, and garlic. Cook for 1 minute.
Add the chicken broth and the lemongrass stems. Bring to a boil.
Add the carrots. Salt and pepper. Continue cooking for 6 to 8 minutes, until the inside of the chicken has lost its pinkish tint. Remove the lemongrass stems from the pot.
Add the green onions, mushrooms, and vermicelli. Stir and cook for 3 minutes.
When ready to serve, garnish with cilantro and Thai chili.
