Asian spice-stock with noodles and chicken

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Roast 2 skinned chicken breasts seasoned with salt in a pan until done. Leave to cool, cut them into thin slices and leave them aside.

Bring 2 litres chicken stock to a boil, add minced ginger and garlic and let the soup simmer for a while.

Add sliced vegetable (p.e. Chinese cabbage, Carrots, pak choi) to simmer until done.

In the meantime prepare chinese noodles following the instructions and leave them aside.

Season the soup with honey, chili, plenty of lime juice and soy sauce.

Place chicken meat and noodles in the soup bowls, pour in the soup and bestraw with freshly minced coriander or parsley.

(at step 2 the Jahressuppe is added)

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