|100 g||rice noodles|
|150 g||chicken breast|
|350 ml||chicken stock|
|1 stalk||lemon grass|
|100 g||enoki mushrooms|
|1 tbsp||peanut oil|
|2 tbsp||soy sauce|
|1 tbsp||oyster sauce|
Sauvignon Blanc, New Zealand, 2013
This classic white wine tastes especially good when combined with exotic dishes. Its rich taste stimulates in many ways and gently plays with the Thai flavors, underscoring the lemon grass.
Lightly smash lemon grass. Peel ginger and grate finely. Peel garlic and remove the green sprout if necessary and chop finely.
Heat up peanut oil and add garlic and ginger to roast. Add soy sauce and oyster sauce and fill with chicken stock. Add lemon grass and kaffir lime leaves and bring everything to a boil.
Cut celery into sticks and the carrot into walnut-sized pieces. Cut the chicken breast into pieces twice as large.
Next, add the celery, carrots, and chicken to the stock and cook on low heat for approx. 5 - 10 min. until fully cooked.
Meanwhile, soak rice noodles in hot water, according to the package instructions.
Cut green onions into fine rings. Then, cut the stalks off enoki mushrooms and finely chop cilantro.