Asian curry soup

Ingredients for 6 servings:

• 3 cans of coconut milk
• 1 cup of cream
• 1 jar bamboo shoot(s)
• 3 carrots
• 3 tsp curry paste, red
• lots of curry powder (Thai curry powder)
• some ginger powder
• 2 m.-large chili pepper(s), red
• 2 m.-large chili pepper(s), green
• some salt and pepper
• 400 g chicken breast fillet(s)
• some oil

Instructions

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

First, cut the chicken breast fillet into small pieces. Then, peel the carrots, cut them into thin strips, and chop the chilies into small pieces. Drain the bamboo shoots. Heat the oil and brown the meat. Deglaze with coconut milk and cream and add the vegetables. Add the curry paste and as much curry as you like. Cook until the carrots are tender. Season to taste with pepper, salt, and ginger (and a little more curry paste if desired).