Soup with chicken, squash and coconut milk
Ingredients
- 80 g rice ribbon noodles
- 1 tablespoon coconut oil
- 1 tablespoon curry paste*
- 250 g squash
- 500 ml chicken broth
- 1 single chicken breast
- 250 ml coconut milk
- a pinch of turmeric
- a few mushrooms
- for serving: cilantro, chili pepper
Preparation
- Drop the noodles into boiling water and cook for about 5 minutes (or according to package instructions). Drain and rinse with water.
- In a pot, add oil, curry paste and peeled and cubed squash, sauté stirring occasionally for about 2 minutes.
- Pour in hot broth and bring to a boil. Add chicken breast cut into cubes and cook for about 3 minutes (cook the soup without a lid).
- Add coconut milk and turmeric and cook for about 10 minutes. 3 minutes before the end, add mushrooms cut into pieces.
- Add drained noodles and heat through for a minute on low heat.
- Serve with cilantro and chili pepper cut into thin slices.
Tips
* you can buy ready-made or make it yourself: 2 teaspoons grated ginger + grated 1 clove of garlic + chopped 1/2 chili pepper + chopped small onion + half a teaspoon of curry powder and optionally lemongrass (chopped white thickest part).
It's also worth trying instead of curry paste
laksa paste
- available to buy online. Additionally contains shrimp paste, galangal and cilantro.