Ingredients

• 25 g thin soy noodles Vermicelli or rice pasta (weight before soaking)
• 2 teaspoons coconut oil or other vegetable oil
• 2 teaspoons Thai curry paste (green or red)*
• 1 single chicken breast
• 1/2 onion
• 1/2 red bell pepper
• 1.5 liters chicken broth
• 150 g mushrooms
• 5 tablespoons corn from a can
• 250 ml coconut milk
• 2 teaspoons fish sauce
• chives

to serve

• lime
• fresh cilantro

Preparation

1. Place the pasta in a pot, cover with cold water and set aside for 10-15 minutes to soak.
2. In a pot with oil, sauté the curry paste (and possibly add the lemongrass if using), add the chicken breast cut into small pieces and sauté, stirring occasionally for about 3 minutes.
3. Add finely chopped onion and sauté together for about 2 minutes. Add thinly sliced bell pepper and sauté for another 2 minutes. Pour in the hot broth and bring to a boil.
4. Slice the mushrooms thinly and add to the soup. Add drained and chopped pasta and corn and simmer everything for about 5 minutes.
5. Season with fish sauce, add coconut milk and mix it thoroughly with the soup. Remove from heat, add chopped chives and squeeze lime juice over it. Reheat if needed before serving and top with cilantro leaves.