Belizean Nudelsuppe

Ingredients

In the original German Nudelsuppe, the broth is typically made with beef or vegetable stock, and the flavors are more mild and traditional. In the Belizean adaptation, the broth incorporates local spices and ingredients such as habanero peppers and coconut milk, giving it a distinct Caribbean flair. Additionally, the original German version often uses beef or pork as the protein, while the Belizean version includes seafood or chicken to reflect the abundance of fresh ingredients available in Belize. We alse have the original recipe for Nudelsuppe, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 habanero pepper, seeded and finely chopped 1 habanero pepper, seeded and finely chopped
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 4 cups (950ml) chicken or seafood broth 4 cups (950ml) chicken or seafood broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (240g) cooked seafood (shrimp, fish, or lobster) or shredded cooked chicken 2 cups (240g) cooked seafood (shrimp, fish, or lobster) or shredded cooked chicken
• 2 cups (200g) cooked noodles (egg noodles or vermicelli) 2 cups (200g) cooked noodles (egg noodles or vermicelli)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and chopped habanero pepper. Sauté until the onion is translucent and fragrant.
2. 2.
   Stir in the ground cumin and paprika, and cook for an additional minute to toast the spices.
3. 3.
   Pour in the chicken or seafood broth and bring to a simmer. Let it simmer for about 10 minutes to allow the flavors to meld together.
4. 4.
   Reduce the heat to low and stir in the coconut milk. Simmer for another 5 minutes.
5. 5.
   Add the cooked seafood or shredded chicken to the pot and simmer for a few minutes until heated through.
6. 6.
   Finally, add the cooked noodles and season with salt and pepper to taste. Stir well to combine all the ingredients.
7. 7.
   Serve the Belizean Nudelsuppe hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the soup.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cooked to avoid any food safety concerns.
• Habanero pepper — Handle with caution and use gloves when chopping to avoid skin irritation. Adjust the amount according to your spice tolerance.

Tips & Tricks

• For a milder version, reduce the amount of habanero pepper or substitute with a milder chili.
• If you prefer a thicker soup, simmer the Belizean Nudelsuppe for a longer time to allow it to reduce and intensify in flavor.
• Experiment with different types of seafood or chicken to find your favorite combination.
• Squeeze fresh lime juice over the soup just before serving to add a refreshing citrusy kick.
• Serve with a side of Belizean fry jacks or cornbread for a complete meal.

Serving advice

Serve the Belizean Nudelsuppe as a main course for lunch or dinner. Accompany it with warm cornbread or fry jacks for a satisfying and authentic Belizean experience.

Presentation advice

Garnish the Belizean Nudelsuppe with a sprinkle of fresh cilantro and serve it in colorful ceramic bowls to showcase the vibrant colors of the dish. Place lime wedges on the side for an inviting presentation.