Ingredients

• 300 g chicken fillet
• 50 g vermicelli pasta* (dry)
• 1 carrot
• 1 small leek
• 2 teaspoons grated garlic
• 1 tablespoon grated ginger
• 2 tablespoons plant oil
• 1.5 liters chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons sweet chili sauce
• 125 ml coconut milk
• juice from 1/2 lime
• 1/2 chili pepper
• 2 tablespoons chives
• fresh cilantro

Preparation

1. Clean the chicken fillets of membranes and bones, cut into small dice, mix with a pinch of salt, set aside.
2. Add the pasta to boiling water, immediately remove from heat, after 4 minutes drain, rinse with running water, and cut into smaller pieces.
3. Peel the carrot and grate on the large holes of a grater or a special vegetable peeler for sticks.
4. Cut the white and light green part of the leek lengthwise in half and rinse thoroughly, cut into thin half-slices.
5. Peel the garlic and ginger and grate on a fine grater.
6. In a large pot, heat 1 tablespoon of oil and add the carrot and leek. Stirring, fry for about 3-4 minutes.
7. Push the vegetables to the side of the pot, pour 1 tablespoon of oil into the empty space and add garlic and ginger, fry for a moment stirring.
8. Combine with the vegetables and fry for a moment stirring.
9. Pour in hot broth and bring to a boil. Add fish sauce and sweet chili sauce in the meantime.
10. Add the chicken to the boiling broth, mix, and cook covered for about 10 minutes.
11. Add the cooked pasta, coconut milk, lime juice, as well as the chopped chili pepper (without seeds) and chives.
12. Remove from heat, serve with fresh cilantro.