Low-carb Thai soup with chicken and konjac noodles

Ingredients for 4 servings:

• 400 g chicken breast
• 3 m.-sized carrot(s)
• 1 small zucchini
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 piece(s) ginger root
• 1 Pepper
• 1 leek(s)
• 200 g konjac noodles
• e.g. soy sauce (also available in low-carb)
• n. B. spice paste e.g. yellow Thai curry paste
• 1 tsp, leveled curry powder
• e.g. salt and pepper
• 1 can coconut milk, approx. 400 ml
• 750 ml vegetable broth or chicken broth

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cut the chicken breast into small pieces. Cut the carrots and zucchini into sticks. Finely dice the onion, garlic, and ginger. Slice the bell peppers into thin rings. Cut the leek into bite-sized pieces. Remove the konjac noodles from the package and rinse well in a sieve with tap water. Lightly fry the meat. Add the vegetables, onion, garlic, ginger, and half of the bell peppers and sauté everything. Add soy sauce, seasoning paste, curry powder, salt, and pepper to taste, and deglaze with coconut milk. Add broth to the desired consistency and simmer gently for about 10 minutes. Add the konjac noodles and let it simmer for another 5 minutes. Season the soup again if desired and lightly sprinkle with the remaining bell peppers.