Thai tomato-chicken soup

Name: thai tomato-chicken soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g chicken breast; 2 onion; 2 el wok oil; 400 g Thai stir fry mix bag; 1 el red curry paste little pot; 430 ml basis for tomato soup; 1.290 ml tap water; 200 ml coconut milk; 280 g flatbread

Thai meal soup with chicken fillet, onion, Thai stir-fry mix, red curry paste, tomato soup, coconut milk and naan bread.

Ingredients

300 g chicken breast
2 onion
2 el wok oil
400 g Thai stir fry mix bag
1 el red curry paste little pot

430 ml basis for tomato soup
1.290 ml tap water
200 ml coconut milk
280 g flatbread

Directions

Cut the chicken fillet into narrow strips.
Chop the onion.
Heat the oil in a soup pan and fry the chicken breast in brown for 3 minutes.
Stir in the onion and stir-fry mix and cook for 3 minutes.
Fry the curry paste for 1 min.
Add the base for tomato soup, water and coconut milk and stir until it boils. Let it simmer for another 5 minutes.
Heat the flat bread according to the instructions on the package. Serve the soup with the flat bread.