Ingredients

• 200 g pasta (ramen, udon, chow mein or rice)*
• 200 g tofu or chicken breast fillet
• 2 tablespoons coconut oil
• 1 small onion
• 1/2 carrot
• 1/2 bell pepper
• 1 tablespoon grated ginger
• 2 cloves garlic
• 1 tablespoon red curry paste
• 1.5 liters broth
• 400 ml milk or coconut cream
• 3 tablespoons fish sauce
• 1 tablespoon lime juice

to serve

• cilantro
• chives
• chili pepper (to taste)
• lime

Preparation

1. Cut tofu or chicken into small cubes, set aside.
2. In a larger pot, add the oil and melt it. Add diced onion, then add peeled and finely diced carrot. Sauté for about 3 minutes, stirring occasionally. At the end add chopped bell pepper.
3. Stir in grated garlic, ginger and red curry paste. Sauté for about 1 minute, stirring frequently.
4. Add broth, coconut milk and fish sauce. Bring to a boil, reduce heat and simmer uncovered for about 3 minutes.
5. Add chicken or tofu and simmer for about 2 minutes.
6. Rinse the pasta under running water, then add it to the soup and simmer gently until tender (about 2-3 minutes). Cooking time will vary depending on the type of pasta (check the package instructions).
7. Drizzle with lime juice. Serve with cilantro, chives, extra lime and chili pepper - to enhance the spicy flavor.