My favorite spicy chicken soup with notes of Thai and Vietnamese cuisines! For slicing vegetables, I advise you to use a grater for Korean carrots. When serving, sprinkle the soup with lemon juice and garnish with a couple of lemon slices.
Ingredients
- Chicken fillet - 1 piece
- Ginger (chopped) – 1 art.l.
- Noodles - 70 g
- Zucchini - 1 piece
- Carrots - 1 piece
- Cilantro - 0.5 bundles
- Hot red pepper - 1 pinch
- Salt - 1 tsp.
- Garlic - 2 clove
Step-by-step cooking recipe
Boil the chicken for about 20 minutes after boiling, remove and cut into strips.
Grate the zucchini and carrots on a Korean grater. Carrots can be cut into circles.
Add noodles, vegetables and chicken to the boiling broth.
Boil for 2-3 minutes and add ginger with garlic and spices.
Cook the soup for another 4 minutes and remove from the heat. Add chopped cilantro.
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