Thai chicken and curry paste soup

• ½ yellow curry paste
• 100 ml coconut cream 23-26%
• 3 leaves kaffir limes
• 2 tablespoons light soy sauce 
• 2 tablespoons fish sauce
• 1 spoon coconut sugar
• 1 large chicken breast, diced
• 1 red onion, sliced ​​into strips
• 1 carrot, sliced
• ½ yellow pepper, diced
• 60 g sliced ​​mushrooms
• 1,25 liter of water
• 2 tablespoons of oil
• 1 teaspoon of sweet paprika
• salt to taste

To serve:

• 100 gr Chow Mein noodlesand/ or Mie
• white sesame
• coriander leaves

1. Cook the pasta according to the instructions on the package.
2. Slice the chicken and place in a bowl. Marinate in soy sauce and sweet paprika for 1 hour.
3. Heat the oil in a pot. Add the onion and sauté briefly. Then add the carrot and sauté for 2 minutes.
4. Squeeze the yellow curry paste into a pot, add the bell pepper and mushrooms, and sprinkle with a pinch of salt. Sauté for 2 minutes. Then add the coconut sugar, fish sauce, chicken, and kaffir lime leaves. Squeeze out the coconut cream and add the water. Simmer for about 20 minutes.
5. Serve with noodles, sesame seeds and coriander.

Useful tips:

• You can replace the chicken with turkey.
• If you don't like very spicy dishes, use the paste Kanokwan red curry.
• Instead of Chow Mein or Mie noodles, it will also work rice noodles. Classic rice noodles and black or red jasmine rice noodles will work great here.
• If you don't like cilantro, you can replace it with parsley or chives.