Thai soup very quickly

Ingredients for 1 servings:

• 200 g chicken breast
• 2 tbsp marinade (chicken marinade) or regular oil
• 50 g carrot(s), frozen
• 50 g peas, frozen
• 2 spring onions
• 1 tsp curry paste, red, approx.
• 250 ml water
• 1 can coconut milk
• 2 tsp stock powder or homemade vegetable paste
• 85 g mie noodles

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

when you get a little hungry…

Chop the chicken into small pieces and fry in the marinade or regular oil. Add the finely chopped spring onions, peas, and carrots. Gradually add the curry paste, adding as needed (I like it spicy). Once the vegetables have thawed and the paste is evenly distributed in the pot, add water and stock powder (vegetable paste or stock powder). Pour in the coconut milk and bring everything to a boil. Now add the noodles to the pot. Remove the pot from the heat. The noodles should just simmer, so they don’t need to cook any longer. Let everything stand for about 10 minutes and then serve in a bowl. Notes: Since I always have small portions of carrots, peas, and spring onions in the freezer, this goes really quickly. These quantities are only estimates; I always go by feel. I always mash the noodles beforehand so that everything is easier to eat with a spoon. Because I use chicken marinade, the soup is always slightly dark in color. If you only use oil, it will naturally have a nice color from the coconut milk.