Spicy chicken curry soup

Ingredients for 4 servings:

• 400 g chicken breast
• 300 g spiral noodles
• 1 bunch of soup vegetables (leek, celery, carrot, parsley)
• 150 g cauliflower
• 2 large tomatoes
• 2 large onions
• 2 cloves garlic
• 200 ml coconut milk
• 750 ml water, if necessary up to 1 liter
• olive oil
• 5 g ginger
• 1 tbsp, sautéed chili pepper(s), fresh
• 2 tbsp, heaped turmeric powder
• 2 tbsp curry powder
• 2 tbsp paprika powder
• salt and pepper
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

very healthy

For the vegetable stock, clean and wash the soup vegetables. Cut the leek into rings and dice the root vegetables. Finely grate the garlic and ginger. Heat a little olive oil in a large pot and toss the vegetables in the oil, heating gently. Add the garlic, ginger, and 1 tablespoon of turmeric, continue to tossing and stirring for a few minutes. Add the water, bring to a boil, and let the stock simmer gently for at least 30 minutes. Season with salt and pepper and add the chili peppers, sliced ​​into rings. Seed or deseed to taste. In the meantime, dice the chicken, place in a small bowl, add 1 teaspoon of salt, 1 teaspoon of pepper, and 1 tablespoon of turmeric, and mix everything together. Heat a pan with olive oil. Fry the meat until browned on the outside. Caution: Do not overcook, or it will absorb the flavor of the soup later! Remove the meat from the pan and set aside. Heat the olive oil in a pot. Dice the onion and sauté until translucent. Then dice the cauliflower and add it. Fry briefly while stirring. In the meantime, dice the tomato and add it, along with a ladleful of the boiling broth. Let everything simmer with the lid on for about 10 minutes, stirring occasionally. Then stir in the coconut milk and heat everything through. In the meantime, cook the noodles according to the package instructions until al dente. Pour the cauliflower mixture into the prepared broth. Add the curry and paprika. Season to taste and adjust the seasoning if necessary. Divide the noodles between 4 soup bowls, place the juicy chicken on top, and then pour the soup over everything. Top with fresh, finely chopped parsley and you’re done. Note: I eat this soup while on a liver health program and to boost my immune system. I always use a high level of spice, as fresh chili peppers are also very healthy. I also use organic products whenever possible.