Coconut curry soup

Ingredients for 4 servings:

• 400 g chicken
• 2 m.-large carrot(s)
• 1 stalk(s) leek
• 2 garlic cloves
• 2 small onions
• 125 g noodles (soup noodles) or rice
• 200 ml coconut milk
• 200 ml milk
• 1 liter vegetable broth
• 5 tsp, heaped curry powder
• 1 pinch of ginger powder
• 1 large bell pepper(s), red
• salt and pepper
• chili powder
• Paprika powder
• little oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the chicken into bite-sized pieces. Dice the carrots, onions, garlic, and bell peppers. Halve the leek and thinly slice. Sear the chicken in a little oil. Add the chopped vegetables and season generously with salt, pepper, chili, paprika, ginger, and the 5 teaspoons of curry powder. Add the vegetable stock, milk, and coconut milk and bring to a boil. Simmer for about 20 minutes and season again to taste. Add the soup noodles after a few minutes (depending on the cooking time, add the rice immediately). Skim off any excess fat if necessary.