Coconut curry noodle soup with chicken and shrimp

Ingredients for 2 servings:

• 2 chicken breast fillets
• 250 g shrimp(s)
• 2 tbsp oil
• 2 tbsp red curry paste
• 1 onion(s)
• 1 garlic clove(s), according to taste
• 1 tbsp soy sauce
• ½ lime(s), juice
• 200 ml chicken stock
• 200 ml coconut milk
• 200 g glass noodles

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Before you begin, soak the glass noodles according to the package instructions. First, fry the chicken breast fillet, shrimp, and diced onion in the oil and curry paste. If desired, add a crushed garlic clove to garnish. Remove the chicken breast fillet, cut into bite-sized pieces, and return it to the pot. Deglaze everything with the soy sauce and pour in the chicken stock, coconut milk, and lime juice. Heat through, then add the soaked glass noodles.