Recipe for chicken soup with lemongrass noodles

Tits chicken, ginger and lemongrass soup is essential for colds and is a good way to prevent germs.

Hours

Preparation time: 10 minutes

Cooking time: 40 minutes

Serve

four

Ingridients

• 1.75 l of fresh chicken broth
• 4 chicken thighs, preferably on the skin
• 1 star anise
• 25 g ginger
• 1 stalk of lemongrass
• 2 roots, peeled
• 2 sticks green, trimmed and finely chopped
• 4 young onions, trimmed and finely chopped
• 2 nests (approx. 120 g)
• Fine egg noodles
• 2 tablespoons soy sauce

Method

1. Pour the chicken base into a large skillet and add the chicken thighs and star anise. Cut the ginger into large, thin slices, leaving the skin, and gently crush the lemon grass with a pestle and mortar to bruise, then add both to the pan. Season well. Bring to a boil, then reduce the heat to low, cover and cook for 25-30 minutes until the chicken is fully cooked.
2. Meanwhile, cut the carrots in half lengthwise and then cut them into small crescents. Noodle nests can be kept whole or broken into smaller pieces.
3. When the chicken is ready, place it on the cutting board with a slot. Remove and discard large slices of ginger (lemongrass and star anise can be kept in the pan if desired).
4. Add sliced ​​vegetables to the pan and cook uncovered for 10 minutes, then add the noodles and cook for another five minutes.
5. Remove the chicken skin from the cooked thighs (if present) and finely chop or slice the meat. Return it to the pan, stir in the soy sauce, taste and adjust the spices and serve.