How to Cook Vermicelli in Oriental Soup?
- Difficulty: Easy
- Preparation: 20 min
- Cooking: 60 min
- Doses for: 4 people
- Cost: Medium
The rainy season has now arrived and if you too want to take refuge under a warm duvet, we recommend that you do it together with a bowl of this hot soup. The vermicelli in the oriental soup is the perfect cuddle for an autumn evening, with an edge over the classic broth. The most characteristic ingredient, which makes this soup truly special, is definitely the red curry paste: a concentrate of flavors and spices that will tantalize your taste buds. Ginger and chili give a spicy aftertaste, while vegetables, chicken, and pasta make it a hearty and full-bodied dish.
A real oriental soup that respects the traditional canons….a lively broth able to completely satisfy your palate and that of your guests. Have we intrigued you? Try our vermicelli in oriental soup!
- Vermicelli 200 g
- Leeks 150 g
- Carrots 200 g
- Fresh chili 20 g
- Fresh ginger 50 g
- Pak choi 200 g
- Soy sauce 50 g
- Red curry pastes 20 g
For the chicken broth
- Chicken breast 500 g
- Black pepper 1 pinch
- Coarse salt5 g
- Water 2 l
How to prepare the vermicelli in oriental soup
To prepare the vermicelli in oriental soup, start making the light chicken broth. Transfer the chicken breast to a saucepan, add the black peppercorns and the coarse salt. Pour in the water too and cook for about 30 minutes, skimming the liquid from time to time.
In the meantime, take care of cutting the vegetables. Remove the green part of the leek, the beard, and the harder outer leaves, then cut it into rings. Take the pak choi, leaf through it, remove the white part, and cut the long leaves in half. Chop the carrots, peel them, and also cut these into slices with an oblique movement.
Wash the chili, peel the ginger and cut these into rings as well. Once the chicken breast is cooked, remove it from the water and keep it aside.
At this point, remove the black peppercorns and always in the same water where you cooked the chicken, add: carrots, leek, chili, pak choi, ginger, and soy sauce.
Finally, add the curry paste and cook over moderate heat for about 30 minutes. Then cook the vermicelli directly in the soup for about 9 minutes.
Meanwhile, fillet the chicken and when the pasta is almost cooked add it to the soup. Turn off the heat, let it rest for about 5 minutes, and serve your vermicelli in steaming oriental soup.
Consume freshly prepared vermicelli in the oriental soup. The soup alone can be stored for 1 day in the refrigerator. Freezing is not recommended.
For an even more exotic touch, add coconut milk, lemongrass, spices such as cardamom or star anise. Swap chicken for beef or pork for a richer broth.
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