Chicken and Shrimp in Chili Broth

For chicken and shrimp in chili broth, first remove the skin and bones from the chicken.

Prepare the pasta according to package instructions, rinse with cold water and set aside.

Peel and finely dice the shallots and garlic. Cut chili pepper into fine strips or rings. Cut lemongrass lengthwise. Bring to a boil once in a wok with the remaining ingredients for the broth.

Place the chicken and shrimp on the steamer insert, place in the wok, cover with a lid and steam over low heat for about 10 minutes.

Add the noodles and arrange in a bowl along with the broth. Cut the chicken into thin pieces, sprinkle with the young onion rings and peanuts, place on top of the noodles and serve the chicken and shrimp in chili broth immediately.

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