| Type | Per person |
|---|---|
| Energy | 195 kcal |
| Fat | 2 gr |
| of which saturated | 1 gr |
| Carbohydrates | 28 gr |
| of which sugars | 11 gr |
| Fibres | 5 gr |
| Protein | 13 gr |
| Salt | 0.28 gr |
Vietnamese noodle soup
Soup
2 persons
10 - 20 min
With seasonal products
160gr vegetables p.p.
Ingredients
2 persons
| 8 spring onions |
| 8 sprigs of fresh coriander |
| 1/2 tablespoon brown sugar |
| 1/2 lime |
| 500ml chicken stock with less salt |
| 1/5 red pepper |
| 75g cooked chicken breast |
| 40g whole-wheat noodles or rice noodles made from brown rice |
Preparation
1. Cut 6 spring onions into 2-centimetre pipes.
2. Bring the chicken stock to the boil.
Cook the spring onions in the stock for about 4 minutes until al dente and remove them from the pan with a slotted spoon.
Cook the noodles briefly (according to instructions on the packet) in the stock until tender. Spoon the noodles from the broth (save the broth) and divide them between two large soup bowls.
Meanwhile, cut the rest of the spring onion into thin rings, slice the chicken breast and finely chop the coriander.
6. Remove seeds from pepper and cut into thin rings.
Add coriander and pepper rings to the stock and season with sugar and lime juice.
8. Place the spring onion and chicken slices on the noodles. Pour the fragrant broth over them and garnish with the spring onion rings. Enjoy!
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