Summary

Ingredients

• 2 chicken breasts
• 2 packs pasta, instant
• 3 carrot (s)
• 3 spring onion (s)
• 3 tablespoon, heaped chicken broth, instant
• 1 ½ liters water
• 1 can coconut milk
• 2 tablespoon curry powder
• 2 tablespoon paprika powder
• 1 tablespoon garlic powder
• 1 teaspoon, leveled nutmeg

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Instructions

1. First, add 3 tablespoons of chicken broth to 1.5 liters of water and bring it to a boil over low heat.
2. In the meantime, peel and cut the carrots and spring onions into bite-sized pieces. As soon as the chicken stock is boiling, put the chicken breasts in the pot.
3. After 5 minutes add the carrots, after another 5 minutes add the spring onions. Then you let it sit again for a short time. Then you take the chicken breasts out of the boiling broth and cut them into bite-sized pieces and put them back in the pot.
4. Next you add the coconut milk and the spices to the pot, followed by the instant noodles. Now let it steep for another 10 minutes.