Summary

Ingredients

• 500 g chicken breast, cut into strips
• 2 cloves garlic, chopped
• 2 cm ginger, peeled and chopped
• 1 leek, cut into thin strips
• 3 large carrots, cut into thin strips
• 1 ½ liters water
• 2 tablespoon vegetable broth, grained
• 2 tablespoon poultry stock, grained
• 1 stalk lemongrass, cut the white into thin strips or
• Lemongrass Powder
• 2 tablespoon curry paste, green
• 1 tablespoon, knitted sambal oelek or
• Chilli pepper
• 2 cans coconut milk, unsweetened
• 500 g shrimp (s) or shrips, cooked
• some lemon juice
• possibly noodles (wok noodles, max. 250 g)

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Instructions

1. Fry the chicken in a large saucepan (not too dark), remove. Briefly sweat the garlic and ginger in the roasting fat, add the leek and carrot strips and fry briefly. Pour approx. 1 - 1.5 liters of water, bring to the boil and season with the two types of stock powder.
2. Add the lemongrass (or 1 - 2 teaspoons of spice), curry paste, sambal oelek and coconut milk. Add wok noodles if desired (add a little more water if necessary). Let simmer for about 5 minutes.
3. Add the chicken, prawns and lemon juice and simmer for another 5 minutes. Season to taste and possibly add some more of the spices! (Just as everyone likes it).
4. Tip: There is a mixture of herbs called Thai Curry. This gives the soup the right kick. However, it doesn`t have to be. Tastes so great too.
5. I think you can also freeze the soup well. However, I haven`t been able to try it out because there`s never anything left.