Chicken soup with chestnut mushrooms

Name: chicken soup with chestnut mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 Red peppers seed lists removed; 3 cm fresh ginger (bag 150 g), peeled; 1 Red onion in rings; 5 chicken stock tablets; 1 Scale chicken fillet (320 g, organic), in strips; 1 Scale chestnut mushrooms (250 g), in quarters; 2 el Thai fish sauce bottle of 250 ml; 1 el caster sugar light brown; 1 business suit mie 250 g; 1 lime cleaned up; 1 look miniature chickens (425 g), in strips; 1 tray bean sprouts 125 g

A nice thai recipe. The main course contains the following ingredients: poultry, red peppers (seed lists removed), fresh ginger ((bag 150 g), peeled), red onion (in rings), chicken stock, chicken fillet ((320 g, organic), in strips), chestnut mushrooms ((250 g), in quarters), Thai fish sauce (bottle 250 ml), caster sugar light brown, egg noodles (250 g), lime (cleaned), miniature flasks ((425 g), in strips) and bean sprouts (125 g).

Ingredients

Directions

Cut the pepper into strips and finely chop the ginger. Bring 2 1/2 liters of water in a pan to the boil with the pepper, ginger, onion and bouillon tablets. Cook for 10 minutes on low heat. Add the chicken, mushrooms, fish sauce and sugar and cook for another 3 minutes. Add the noodles and cook for another 3 minutes.
Grate the green skin of the lime and squeeze out the fruit. Add the grater, juice and corncobs and cook for 1 min. Add the bean sprouts and spread the soup over 4 bowls. Tasty with coriander.