Quick Thai Soup

Ingredients

• 400 g frozen Asian vegetables (TK)
• 2 chicken breast fillets (about 120 g each)
• 1 tbsp Sesame oil
• 1 tbsp red curry paste
• 400 ml coconut milk
• 400 ml Poultry broth
• 1 tbsp fish sauce
• 1 untreated lime

Instructions

1. 1.

   Let the vegetables thaw in a sieve. Wash and dice the chicken breast fillets. Heat the sesame oil in a pot. Sauté the curry paste while stirring, then deglaze with coconut milk and broth. Mix well and bring to a boil.

2. 2.

   Add the meat and vegetables to the soup. Simmer for 4-5 minutes and season with fish sauce.

3. 3.

   Wash the lime and cut into pieces. Divide the soup among four bowls and garnish with lime before serving.