Ingredients

• 1 tablespoon coconut oil
• 2 teaspoons red curry paste*
• 1 single chicken breast
• 1/2 onion
• 1/2 small eggplant (or a few mushrooms or half small zucchini or half bell pepper)
• 1 teaspoon curry powder
• 1 teaspoon brown sugar
• 1 tablespoon fish sauce
• 1.5 liters chicken broth
• 100 g udon or chow mein noodles (wheat)
• 200 ml coconut milk
• for serving: red onion, fresh cilantro, lime

Preparation

1. In a pot with oil, briefly fry curry paste (being careful it doesn't burn). Then add diced chicken fillet and stir-fry occasionally for about 3 minutes.
2. Add finely diced onion and stir-fry together for about 1 minute. Add diced eggplant (or chopped mushrooms or other vegetable) and stir-fry occasionally for about 2 minutes.
3. Add curry powder, sugar and fish sauce. Mix and warm together briefly.
4. Pour in hot broth and bring to a boil. Add broken dry noodles in half and cook the soup for about 5 minutes.
5. Add coconut milk, mix it into the soup and remove from heat. Serve with red onion cut into thin strips, fresh cilantro leaves and a little lime juice.