Thai chicken soup with coconut milk and noodles

Name: thai chicken soup with coconut milk and noodles
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g fine mie; 1 el peanut oil; 300 g free range chicken cubes; 400 g Thai wok vegetable; 350 ml chicken broth; 400 ml coconut milk; 500 ml tap water; 400 g frozen fine garden peas; 1 lime

Fresh soup with chicken breast, mienestjes, Thai wok vegetable, coconut milk, garden peas and lime.

Ingredients

250 g fine mie
1 el peanut oil
300 g free range chicken cubes
400 g Thai wok vegetable
350 ml chicken broth

400 ml coconut milk
500 ml tap water
400 g frozen fine garden peas
1 lime

Directions

Cook the noodles according to the instructions on the package.
Meanwhile, heat the oil in a soup pan and stir fry the chicken for 2 min. Add the wok vegetable and stir fry for 1 min.
Add the power broth, coconut milk and the water and bring to the boil. Cook for 3 minutes. Add the garden peas the last minute.
Season with pepper and salt.
Clean the lime. Squeeze out half of the lime over the soup and cut the other half into pieces.
Divide the noodles over the bowls, spoon the soup over and serve with the lime slices.