Thai Curry Soup with Coconut Milk

Summary

Ingredients

• 2 cans coconut milk, reduced fat
• 1 bunch spring onion (s)
• 6 teaspoons curry powder (Thai curry)
• 5 teaspoon curry paste, red
• 350 g chicken fillet (s)
• 1 large carrot
• water

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Instructions

1. Chop the chicken fillet and fry it in a saucepan. Dice the carrot and cook it in a saucepan with water until soft. When they are tender, add them to the meat.
2. Chop the spring onions and add them to the meat. Sweat everything for about 5 minutes, then deglaze with the coconut milk.
3. Now season with Thai curry and add the red curry paste. Let everything simmer for another 5 - 7 minutes.