Chicken Curry Soup with White Rice Pad Thai Noodles #20

📋 Ingredients (4 servings)

• 440 g chicken breast
• 250 g Pad Thai noodles
• 2 large carrots
• ½ red onion
• 2 garlic cloves
• a piece of fresh ginger
• 4 pak choi cabbage leaves
• 400 ml light coconut milk
• 800 ml vegetable broth
• 4 tablespoons Bio Coco Aminos Spicy
• 2 tablespoons Ghee Butter
• 1 tablespoon Coconut Sugar
• 2 teaspoons curry paste
• 1 teaspoon oil
• 2 kaffir lime leaves
• a pinch of chili
• a pinch of salt
• a quarter of lime
• a handful of chives

👩‍🍳 How to prepare step by step?

1. Cut the chicken into cubes and marinate it with Bio Coco Aminos Spicy , curry paste and oil.
2. Chop the onion, garlic and ginger. Cut the carrots into half slices and the pak choi into larger pieces.
3. Heat one tablespoon of Ghee Butter in a pan and fry the chicken.
4. Melt the second tablespoon of ghee butter in a pot. Sauté the onion, garlic and ginger, then add the carrots and chicken.
5. Season with curry paste, Bio Coco Aminos Spicy and Coconut Sugar .
6. Pour in the coconut milk and vegetable broth. Add kaffir lime leaves and chili, then cook for about 20 minutes.
7. Meanwhile, cook the Pad Thai noodles according to the instructions.
8. Finally, season with lime juice and serve with noodles and fresh chives.

🌟 Why is it worth it?

• A wholesome meal inspired by Thai cuisine.
• The perfect combination of creamy coconut milk and aromatic spices.
• Bio Coco Aminos Spicy adds a rich umami flavour.
• Pad Thai Noodles perfectly absorb the aromatic sauce.
• A great idea for a family dinner or meal prep.

💡 Pro tip

• If you like spicy flavours, add more chili.
• You can replace chicken with tofu or prawns.
• Finish the dish with fresh coriander and roasted sesame seeds.
• A splash of lime juice beautifully enhances the coconut flavour of the soup.

⚖️ Nutritional values (1 serving)

• Calories: 595 kcal
• Protein: 30 g
• Fat: 23 g
• Carbohydrates: 62 g

BIO PAD THAI NOODLES 250 G	BIO GHEE BUTTER 300 G

BIO COCO AMINOS	BIO COCONUT SUGAR