Corn curry coconut soup with chicken

Ingredients for 2 servings:

• 1 chicken breast fillet(s)
• 1 can coconut milk
• ½ onion(s)
• 1 can of corn
• 1 tbsp curry paste
• ¼ liter broth, granulated
• ½ tsp curry powder
• ½ tsp paprika powder
• 1 tsp turmeric
• 2 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

super velvety and full-bodied

Remove half or two-thirds of the corn from the can and drain. Finely chop the onion and fry it with the corn in a little oil in a pan. Add the broth and curry paste, then puree in a blender. Strain through a fine sieve into a clean pan to remove any corn husks. Then add the coconut milk and heat. Meanwhile, cut the chicken breast fillet into small pieces and fry with a little paprika and curry powder. Add the pieces and, if desired, the remaining corn kernels from the can to the soup. Season to taste with curry powder and paprika. Variation: Instead of chicken, you can also use shrimp. Simply add them raw or frozen to the soup and heat through.