Chicken Soup with Glass Noodles and Soybean Sprouts

Chop the garlic and onion and mash them into a paste with a little salt on a cutting board with a knife. Cover the chicken parts in a pot with plenty of water and coconut milk. Add the onion-garlic paste, coriander, cumin, cinnamon stick, lemongrass, salt, and a pinch of pepper and cook the chicken over medium heat for 45-60 minutes until tender. Lift out, let cool briefly, remove the meat and keep warm. Strain the soup and simmer in a saucepan over low heat. Meanwhile, swell or boil the glass noodles according to instructions. Strain, rinse and cut several times. Now add chicken and bean sprouts to the soup and season with chili, soy sauce, salt as well as pepper. In the soup bowls first distribute the noodles and then pour the chicken soup. Garnish with sweet chili sauce and cilantro greens.

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