Thai glass noodle soup
In Thai almost every dish is sure to have chili peppers, coconut milk and aromatic spices. And especially popular in Thailand are spicy and very flavorful soups! Today we suggest to prepare just such a soup!
Ingredients
| chicken fillet 250 g |
| colorful bell peppers 3 pcs |
| zucchini 1 pc |
| baby corn cobs 200 g |
| chili pepper 1 pc |
| curry paste 1 tbsp. |
| coconut milk 400 ml |
| soy vermicelli 100 g |
| soy sauce |
| vegetable oil |
| cilantro greens |
| green onion |
| black sesame |
| salt, pepper to taste |
Instructions
Step 1
Slit the chili pepper and remove the seeds. Fry in a wok in vegetable oil for a minute.
Step 2
Cut the chicken fillets into strips and stir-fry in the hot oil. Add sliced bell peppers and sliced zucchini.
Step 3
Cut the pre-boiled baby corn into large slices and add to the vegetables. Season with curry paste and stir.
Step 4
Pour hot water and coconut milk into the wok and season to taste with soy sauce.
Step 5
Pour boiling water over the soy vermicelli for 3 to 5 minutes. Arrange them on plates and pour the soup over the top.
Step 6
Sprinkle with chopped cilantro, coarsely chopped green onions and black sesame seeds before serving.
