Thai Curry Soup

Summary

Ingredients

• 2 tablespoon curry paste, yellow, really brave ones take the red one
• 1 teaspoon turmeric
• 500 ml coconut milk
• 500 ml chicken broth
• 300 g chicken breast fillet (s)
• 1 bulb garlic
• 1 bunch spring onion (s)
• 3 shallot (s)
• 1 tablespoon soy sauce
• 4 tablespoon fish sauce
• 1 lime (s), the juice
• 1 packet Chinese egg noodles

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Instructions

1. Cut the chicken into fine pieces. Finely chop the garlic, shallots and spring onions.
2. Toast the garlic with a little oil in a pan until golden brown. Reduce 1/3 of the coconut milk in a saucepan until a creamy mass is formed. Then add the curry paste and turmeric and stir until smooth. Add the meat. So that all pieces of meat are surrounded by the spice paste !!! Sear for about 2 minutes. Add the rest of the coconut milk and the stock.
3. Cook the pasta according to the instructions on the packet.
4. Add the fish sauce and soy sauce to the soup and simmer for 10 minutes. Finally add the lime juice. Arrange with the pasta on plates and sprinkle with the spring onions, shallots and garlic.