Ingredients

• 1 tablespoon coconut oil
• 2 teaspoons red curry paste
• 1 chicken breast
• 1/2 onion
• 300 g zucchini (green and yellow or one color)
• 1 teaspoon curry powder
• 1 tablespoon fish sauce
• 1.5 liters vegetable broth
• 100 g dry oriental pasta, any kind (e.g. ramen, chow mein, rice)
• 200 ml coconut milk
• 1 teaspoon lime juice
• basil or cilantro (optional)

Preparation

1. In a pot in hot oil, fry the curry paste briefly, add the diced chicken fillet and fry, stirring occasionally for about 3 minutes.
2. Add the diced onion and continue frying for about 1 minute, meanwhile season with salt and pepper.
3. Add the diced zucchini and, stirring occasionally, fry for the next 2 minutes.
4. Add curry powder and fish sauce, mix then pour in hot broth and bring to a boil. Cook for about 2 minutes.
5. Add the dry pasta (broken into pieces if long) and cook the soup for about 3 minutes.
6. Add coconut milk, lime juice and chopped basil, stir and remove from heat. Serve with fresh herbs.