Oriental Noodle Soup with Chicken

Peel and grate the garlic and ginger. Slice the chili. Peel, rinse, and cut the carrots into thin slices.

Rinse the broccoli and cut it into florets. Peel and slice the stem as well.

Bring water to a boil for the noodles. Cook the noodles according to the package instructions. Drain them well and mix with oil.

Measure the water according to the recipe and bring it to a boil in a separate pot.

Heat a frying pan with oil. Add the chicken and fry for about 4-5 minutes, stirring occasionally.

Add the garlic, ginger, chili, and carrots to the pan. Fry for a moment. Season with salt, black pepper, and curry powder.

Transfer the fried vegetables and chicken to the pot of boiling water.

Pour in the coconut milk, rinse the jar with a bit of water, and add that water to the pot as well. Stir in the broccoli. Bring to a boil and simmer for about 6-8 minutes until the broccoli is tender.

Divide the noodles into bowls and ladle the chicken, vegetables, and broth over them.

Finish the portions with lime juice and serve immediately.