Chicken soup with rice noodles and coconut cream

The zest of the dish is a rich broth with a bright taste and aroma of lemongrass, curry and chili.

Ingredients

• Chicken bouillon 1 l
• Coconut cream 400 ml
• Green onions 2-3 stems
• Lemongrass 1 stem
• Fish sauce 1 tbsp. a spoon
• Curry taste
• Chilli 2 pieces
• Chicken fillet 500 g
• Rice noodles 100 g
• Lime taste
• Cilantro or other greens taste

Directions

1. Pour broth and cream into a saucepan. Add chopped onion, sliced ​​lengthways lemongrass, fish sauce, curry and half chili, cut into small pieces.
2. Fresh lemongrass can be substituted for dried lemongrass.
3. Bring to a boil, reduce heat to low and add chicken pieces.
4. After boiling again, cook the soup for about 10 minutes.
5. Meanwhile, pour hot water over the rice noodles for 7-10 minutes. Then drain all the liquid.
6. Place the noodles on bowls and top with the soup. Add the leftover chili slices, lime slices, and herbs.