Vegan chicken soup

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A delicious vegan chicken soup with a Thai twist. Filled with vegetarian chicken pieces, chestnut mushrooms, sugar snaps and ramen noodles.



Chop the onion and finely chop the garlic, red pepper and ginger. Cut the chestnut mushrooms into slices and remove the tips from the sugar snaps.
Heat a soup pot with a tablespoon of oil and fry the onion, garlic, pepper and ginger. Then add the chestnut mushrooms and chicken pieces and fry for a while. Add the red curry paste to the pan and fry it with the rest for about 1 minute. Then add the coconut milk and vegetable stock and let it boil gently. Finally add the sugar snaps and let it cook for about 4 minutes.
Meanwhile, cook the ramen noodles in another pan according to the package. Drain and rinse under cold water.
Divide the vegan chicken soup over 4 plates and then divide the noodles over this as well. Finish the soup with fresh coriander, lime and sesame seeds.
Vegan chicken soup

Source: Leukerecepten by leukerecepten-nl.
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