Greg's mild Thai soup with chicken breast

Ingredients for 4 servings:

• 1 bell pepper(s)
• 160 g mie noodles
• 100 g sugar snap peas
• 400 ml coconut milk
• 1 onion(s)
• 2 spring onions
• 3 tsp tikka masala paste
• 300 g chicken breast fillet(s)
• 2 tbsp, mixed Thai curry powder, yellow
• 2 garlic cloves
• 150 g mushrooms
• 1 tsp salt
• 2 tbsp soy sauce
• 600 ml water
• 2 tbsp, heaped tomato paste
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

also vegetarian

Dice the onion and finely chop the garlic. Cut the bell peppers, snow peas, and chicken breast into bite-sized pieces. Slice the spring onions and the mushrooms. Sauté the onions and garlic in a pan with a little oil. Add the curry powder, curry paste, and tomato paste, fry for 3 minutes, and then deglaze with the water. Add the bell peppers, spring onions, and snow peas. Simmer for 10 minutes, then add the mushrooms and chicken. Simmer for another 7 minutes, then add the coconut milk and season with salt and soy sauce. The soup can be a little stronger, as the mie noodles will be added later. Cook them for another 5 minutes, and then the soup is ready. Best served in a deep bowl with chopsticks. Tips: For a vegetarian version, use soy granules instead of chicken. You can let the soup simmer longer before adding the mie noodles. This intensifies the flavor even more and is highly recommended.