Thai red curry noodle soup

RECIPE

2 tbsp olive oil
400 g chicken
2 carrots
1 tablespoon salt
1 black pepper
3 cloves of garlic
1 onion
3 tbsp red curry paste
1 tbsp ginger
1 tbsp turmeric
3 dl chicken stock
5 dl coconut milk
150 g rice noodles
1 tbsp fish sauce
1 spring onion
1 dl chopped coriander
2 tbsp lime juice

Chop the onion and garlic and add them to a warm pot with olive oil. Add the grated ginger, turmeric and red curry. Add the julienned carrots to the pot. Once you have let them cook for a few minutes, add the chicken stock and coconut milk. Add the chicken and simmer over a medium heat for 20-30 minutes. Finally, add the rice noodles, coriander and spring onion. The noodles only need 2-4 minutes to fully cook. Garnish with coriander, spring onion and chilli oil.