Spicy coconut milk soup with curry and noodles

Preparation:

Curry

Ingredients:

• 100 g thinly sliced ​​shiitake mushroom caps without stems
• 2 cups chopped cooked chicken
• 350 g dry rice and ramen noodles
• 1 cup pea pods, halved
• 0.5 medium onion, thinly sliced
• 1 tbsp peeled and finely chopped fresh ginger
• 2 finely chopped garlic cloves
• 2 tsp curry paste
• 1 tsp curry powder*
• 1 teaspoon ground turmeric
• 4 cups chicken broth
• 400 gr. coconut milk
• 2 tablespoons fish sauce
• 2 tbsp. l. coconut sugar
• Lime wedges for serving
• Sliced ​​red jalapeño, cilantro and basil leaves for garnish
• 2 tbsp. l. olive oil

Preparation:

1. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving plates.
   
   Meanwhile, heat 1 tablespoon oil in a large saucepan over medium-high heat. Add the mushrooms, peas, onion, ginger, and garlic; cook, stirring frequently, until golden brown, about 2 minutes. Divide among plates.
2. Place the same pan on the heat and mix in the remaining 1 tbsp of oil, curry paste, turmeric and curry powder, fry for 30 seconds. Stir the curry oil into the chicken broth, bring to a boil, and simmer for 3 minutes. Add the coconut milk, fish sauce, and sugar. Bring to a boil and simmer for 5 minutes.
3. Add the chicken and stir, cooking until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapeño, cilantro, and basil.