15-minute coconut curry soup with rice noodles

Length of preparation: 15 minutes Number of persons: 2

Ingredients:
300 g chicken breasts or boneless thighs
2 tbsp Powerlogy Organic Ghee Butter 320 ml
3 garlic cloves
1 tbsp freshly grated ginger
3 tbsp red curry paste
1 litre chicken stock
1 mug water
2/3 mug coconut milk
1 tbsp fish sauce
100 g rice noodles
To decorate:
coriander leaves, red onion, chilli peppers, lime

As you already know, I am a big fan of Asian cooking, and coconut soup did not escape my attention either. Not only does a combination of a few interesting ingredients give you beautiful culinary creations, but thanks to the way it is made you also have a full meal on the plate quickly. After all, what could be better than conjuring up a delicious dinner at home in fifteen minutes after a long day?

If you have meat stock left over from Sunday’s soup, or a stash of it in the freezer, you will really appreciate how fast this filling soup comes together – and it certainly won’t sit heavily. You don’t even have to cook the noodles separately; in this soup they cook themselves!

Instead of the usual fats I recommend using Powerlogy Organic Ghee Butter 320 ml, made from the milk of grass-fed Alpine cows. It is certified and contains neither lactose nor the milk protein casein, so it also suits people who avoid them. It also has a long tradition in Ayurvedic cooking.

Method:

Melt the Ghee in a pan, add the crushed garlic, grated ginger and red curry paste and sauté for 3 minutes.
Add the chicken cut into larger pieces and fry briefly to seal it.
Pour in the hot chicken stock, the mug of water and the coconut milk and bring to the boil.
Season with the fish sauce and a pinch of salt if needed.
Put the dry rice noodles into bowls and pour the boiling soup over them.
Leave to stand for 3 minutes and meanwhile garnish with slices of onion, chilli and chopped coriander.
Serve with a squeeze of lime juice.

Extra tips:

If you have a bit of parsley in the garden or the freezer, it will stand in for coriander perfectly well. Instead of fish sauce you can use soy sauce. And feel free to swap the chicken for pieces of fish or peeled prawns.
For extra nourishment you can add a few spoonfuls of Powerlogy Natural Collagen 300 g to the soup. Cooks will also appreciate its thickening effect, which means you don’t have to thicken ordinary soups with flour or potatoes. Try this protein supplement instead – it also adds essential amino acids.