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chicken vegetable soup with rice noodles

The lime leaves, ginger and tamarind paste bring a pleasant lemon scent with this delicious soup of Thai origin ...

Ingredients for 4 people

• 4 small fresh red chilies, finely chopped (without seeds)
• 2 cloves garlic, finely chopped
• 8 kaffir lime leaves, torn
• 3 tablespoons chopped fresh cilantro
• 1 cm fresh ginger, peeled and finely chopped
• 100 g of carrots cut into thin slices
• 350 g sweet potatoes cut into small cubes 100 g
• mini corn cut in half lengthwise
• 100 g diced tomatoes (without skin or seeds)
• 2 tablespoons tomato paste tamarind
• 4 tablespoons fish sauce (nuoc mam)
• 2 tablespoons sugar
• 800 ml chicken stock
• 350 g chicken breast, cut into thin strips 150 g
• rice noodles (vermicelli or noodles)

Preparation

Place the chopped peppers, chopped garlic, tamarind paste, ginger, fish sauce, sugar and lime leaves in a preheated wok.

Pour the chicken stock and bring to a boil, stirring. Reduce heat and simmer for 5 minutes. Add the sliced chicken and cook for 5 minutes, stirring.

Add the sliced carrots, diced sweet potatoes and corn. Simmer for 5 minutes, until meat and vegetables cooked arise. Add the diced tomatoes and cilantro. Mix and remove wok from heat.

Dip the rice noodles for about 2-3 minutes in boiling water. Drain noodles and divide among four bowls. Cover with the soup and serve immediately.

Source: Recipe adapted from the book Wok , Philippe Chavanne - Ed SAEP (France)