Tom Yam Gai – Thai udon noodle soup with chicken breast and ginger
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1 x | chicken breast |
| 4 x | cherry tomato |
| 1 x | lime |
| 1 stalk | lemongrass |
| 25 g | ginger |
| 1 bunch | coriander |
| 75 g | udon noodles |
| 10 g | red curry paste |
| 1 x | stock cube |
| 2 x | kaffir lime leaf |
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| 1 tbsp. | vegetable oil |
| salt, sugar |
Instructions
Step 1 of 6:
Trim the ends off the lemongrass and remove the outer leaf, then chop very finely. Quarter the cherry tomatoes . Wash the lime in hot water, grate the zest, and squeeze out the juice. Peel the ginger and chop finely. Pick the coriander leaves and finely chop the stems.
Step 2 of 6:
Rinse the chicken, pat dry, and cut crosswise into strips approx. 3 mm thick. Season with ¼ or ½ tsp. salt.
Step 3 of 6:
Heat 1 or 2 tbsp. oil in a saucepan and fry the lemongrass together with the ginger for 1 minute over a medium heat. Add the curry paste and fry for 1 more minute.
Step 4 of 6:
Deglaze with 600 or 1200 ml water. Add the kaffir leaves and stock cube, then bring briefly to the boil. Add the udon noodles to the saucepan and simmer for 2 minutes. Add the chicken and tomatoes and cook for another 2 minutes.
Step 5 of 6:
Remove the saucepan from the heat and take out the kaffir leaves. Add 1 or 2 tbsp. lime juice together with 1 or 2 tsp. lime zest, coriander stems and ½ or 1 tsp. sugar.
Step 6 of 6:
Pour the soup into a bowl and garnish with the coriander leaves .
