Thai curry soup

Ingredients for 4 servings:

• 2 tbsp curry paste, yellow, the brave ones take the red
• 1 tsp turmeric
• 500 ml coconut milk
• 500 ml chicken broth
• 300 g chicken breast fillet(s)
• 1 bulb(s) garlic
• 1 bunch of spring onions
• 3 shallots
• 1 tbsp soy sauce
• 4 tbsp fish sauce
• 1 lime(s), the juice
• 1 pack of Chinese egg noodles

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the chicken into fine pieces. Finely chop the garlic, shallots, and spring onions. Fry the garlic in a pan with a little oil until golden brown. Reduce 1/3 of the coconut milk in a saucepan until creamy. Then add the curry paste and turmeric and stir until smooth. Add the meat. Stir-fry for about 2 minutes, ensuring all the meat is coated in the spice paste. Add the remaining coconut milk and the stock. Cook the noodles according to the package instructions. Add the fish sauce and soy sauce to the soup and simmer for 10 minutes. Finally, add the lime juice. Serve the noodles on plates and sprinkle with the spring onions, shallots, and garlic.