Fry the chicken cubes in a pot in some oil. Add the spring onions cut into rings and the chopped ginger. Pour in the chicken broth.
Add the coconut milk, the soy sauce and the red curry paste. Cut the lemon grass into 5 cm long pieces and add to it (so it is easier to take it out again).
Simmer the soup gently for 5 minutes, add the vegetables and the spices.
Add the pre-cooked egg noodles. Move and mix gently.
Sprinkle fresh coriander to finish the soup.
And garnish with dried chilli and kaffir lime leaves.
Ingredients: 4 Persons
300 g chicken breast cut into cubes
1 small bunch of spring onions
80 g chopped fresh
1 liter chicken stock
400 ml of coconut milk
3 tablespoons soy sauce
2 tsp red curry paste
1 red pepper
100 g of diced mushrooms
1 stalk lemongrass
1 teaspoon chopped fresh chillies
125 g Chinese egg noodles
1 tbsp oil
1 handful of fresh-cut cilantro
Salt and pepper
3p kaffir lime leaves