Creamy Chicken Soup with Curry and Glass Noodles

For the chicken soup with curry and glass noodles, chop onion and garlic, cut chicken into bite-sized pieces. Sauté onion in hot coconut oil until translucent, add curry powder and garlic and saute briefly. Add the coconut milk and vegetable soup.

Add chicken and fresh and dried ginger and bring to a boil. Simmer for 15-20 minutes. Meanwhile, prepare the glass noodles according to package directions and divide between two soup bowls.

Mix cornstarch with a little water until smooth and add to soup. Bring to the boil again, season with salt and lemon juice and pour over the glass noodles. Serve sprinkled with fresh parsley.

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