Red curry soup

Ingredients for 6 servings:

• 2 tbsp tomato paste
• 1 large onion(s)
• 2 cloves garlic
• 1 red bell pepper(s)
• 1 red chili pepper(s)
• 2 tbsp ginger, chopped
• 1 tsp salt
• pepper
• 3 small cans of coconut milk
• 500 ml vegetable stock
• 1 bunch of spring onions
• 1 bell pepper(s), yellow
• 500 g cherry tomatoes
• 500 g chicken breast fillet(s)
• 1 stalk of lemongrass
• curry
• possibly chopped coriander
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roughly dice the onion, garlic, red bell pepper, and chili pepper and blend together with the tomato paste, ginger, salt, pepper, and curry powder to form a smooth paste. Heat a little vegetable oil in a large pot and fry the curry paste for 4 to 5 minutes over medium heat. Add the coconut milk, vegetable stock, and lemongrass and simmer. In the meantime, clean and chop the vegetables. To do this, slice the spring onions into rings and the yellow bell pepper into thin strips. Halve the tomatoes and set aside. Cut the chicken breast fillets into wafer-thin strips. Add the spring onions, bell pepper, and meat to the soup and simmer gently for 10 to 15 minutes, until everything is cooked through. The vegetables should still be slightly firm to the bite. Season the soup with salt and pepper and remove from the heat. Add the halved tomatoes and let it simmer, covered, for 5 minutes. If you like, serve the soup with chopped cilantro. The number of chili peppers can be varied depending on your desired spiciness.