Thai Soup F-East

Ingredients for 4 servings:

• 1 bag of curry paste, red
• 1 can coconut milk
• 1 tbsp oil
• 2 slice(s) turkey breast or chicken breast fillet
• 1 stalk of lemongrass
• 2 m.-sized carrot(s)
• 2 m.-sized potatoes, floury
• 400 ml vegetable stock
• 1 slice(s) ginger, thinly sliced
• 1 bunch of spring onions
• optional spice(s) of your choice

Instructions

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

Clean and finely chop the vegetables and potatoes. Briefly heat the curry paste with the oil, then briefly fry half of the sliced ​​turkey breast. Add the spring onions and let them sizzle. After a short while, remove the pot from the heat and add the coconut milk. Now add the potatoes, carrots, ginger, and the remaining turkey breast. Bring everything to a boil and deglaze with the vegetable stock. Make a short slit in the lemongrass lengthwise and trim the end. Then add it to the soup and bring to a gentle simmer. Simmer the soup for another 20 minutes on the lowest heat, until the potatoes and carrots are al dente. Feel free to add other spices to taste. Basmati rice goes well with this dish.