Green Asian Chicken Curry Soup by HOT WOK.
With glass noodles and Maultaschen from the HOT WOK
Serves 6
Ingredients
- 500 g chicken tenderloins or chicken breast
- 500 g glass noodles
- 800 g–1 kg Maultaschen (Swabian dumplings)
- 800 ml–1 L coconut milk
- 500 ml vegetable stock
- 1 zucchini
- 3 carrots
- 1 red bell pepper
- 1 head of broccoli (or approx. 300 g frozen broccoli florets)
- 1 large onion
- 1 thumb-sized piece of ginger
- 1 solo garlic clove (or 2 regular cloves)
- 1–2 chili peppers
- 1 lime
- 1–2 tbsp green curry paste
- 3–4 tbsp wok oil (peanut oil – rapeseed oil also works)
- Salt and pepper
- For garnish: chopped parsley or fresh coriander leaves
Preparation
Cut the chicken into approximately 2 cm cubes and marinate with Asian seasoning, a little salt, pepper and oil for about 1 hour.
Dice the carrots, zucchini and bell pepper. Slice the chili into thin rings and finely dice the onion. Grate, press or very finely chop the ginger and garlic.
Cut each Maultasche once diagonally to create triangles.
Heat a large wok to full heat, add a little oil and sear the chicken quickly. It does not need to be fully cooked through at this stage. Remove the chicken from the wok and set aside in a bowl.
Reduce the heat and fry the ginger, garlic, chili and onion. Shortly afterwards, add the bell pepper and carrots. Pour in the vegetable stock and coconut milk.
After approximately 8 minutes, add the zucchini, broccoli and chicken back to the wok.
Meanwhile, prepare the glass noodles according to the package instructions and drain well.
Let everything cook for another 8 minutes. Then add the Maultaschen and simmer for a further 3 minutes.
Finally, fold in the glass noodles and season with fresh lime juice, salt and pepper.
Garnish with chopped parsley or fresh coriander leaves.
Enjoy!
