Preparation:
In a souppot bring the vegetal broth and water to a boil.
Cut the leek and green beans into pieces and add them to the boiling soup.
Add a table spoon of ginger powder and the garlic cloves.
Let the soup boil for about 20 minutes.
Meanwhile dice the chicken/tofu and spice it with salt, pepper and curry powder and panfry it.
Boil the cellophane noodles for about a minute or two. Then cut them into pieces and add them to the soup.
Now cut the chinese cabbage into pieces and add this allong with 5 tablespoons of chili sauce to the soup. Boil for a couple more minutes
and serve the soup on a deep plate or bowl. Finally add some coconut milk, a couple of spoons of the diced chicken/tofu and a slice of lime.
Serving tip : Add some parsley. |
