Summary

Ingredients

• 1 bell pepper (s)
• 160 g Mie noodles
• 100 g suar snap peas
• 400 ml coconut milk
• 1 onion (s)
• 2 spring onion (s)
• 3 teaspoon curry paste, mild tikka masala)
• 300 g chicken breast fillet (s)
• 2 tablespoon, leveled Thai curry powder, yellow
• 2 cloves garlic
• 150 g mushrooms
• 1 teaspoon salt
• 2 tablespoon soy sauce
• 600 ml water
• 2 tablespoon, heaped tomato paste
• oil

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Instructions

1. Dice the onion and finely chop the garlic. Cut the bell pepper, sugar snap peas and chicken breast into bite-sized pieces. Cut the spring onions into rings and the mushrooms into slices.
2. Sauté the onions and garlic in a saucepan with a little oil. Add the curry powder, curry paste and tomato paste, fry for 3 minutes and then deglaze with the water. Add the paprika, spring onions and the snow peas. Simmer for 10 minutes, then add the mushrooms and the chicken. Simmer for another 7 minutes, then add the coconut milk and season with salt and soy sauce. The soup can taste a little stronger, since the Mie noodles are added. Cook this for another 5 minutes, then the soup is ready.
3. Best served in a deep bowl with chopsticks.
4. Tips: For a vegetarian option, use soy granules instead of chicken.
5. Before you add the Mie noodles, you can let the soup steep longer. This intensifies the taste again and is highly recommended.