Chicken curry soup

Auteur	Martijn Braam <martijn@brixit.nl>
Keuken	Asiatisch
Gang	Hoofdgerecht
Voorbereidingstijd	15 min.
Bereidingstijd	30 min.
Diëten	Vlees Gluten
Serveert	4

Ingrediënt	Hoeveelheid	Voorbereiding
Egg noodles	150 g
Chicken thigh fillet	4 stuks	cubed
Spring onions	6 stuks	sliced, green and white parts seperated
Garlic	2 stuks	crushed and sliced
Ginger root	2 cm	cut into small pieces
Chicken broth	850 ml
Coconut milk	175 ml
Red curry paste	3 theelepel
Smooth peanut butter	3 eetlepel
Light soy sauce	2 eetlepel
Red paprika	1 stuks	seeds removed, finely chopped
Frozen peas	50 g

Bereiding

Cook the Egg noodles for 4 minutes Fry the Chicken thigh fillet in a wok until slightly browned Add the Spring onions whites, Garlic and Ginger root and stir fry for 2 minutes Put the Chicken broth , Coconut milk , Red curry paste , Smooth peanut butter and Light soy sauce in the pan Bring the soup to a boil and let boil for 8 minutes Add the Red paprika , Frozen peas and Spring onions greens Let the soup boil for 2 minutes Add the Egg noodles to the soup and let it heat up again, serve immediately