Olive Oil	tbsp
Yellow Onion
Mushrooms	g
Broccoli Rabe	g
Garlic Clove
Fresh Ginger	cm
Red Curry Paste	tbsp
Chicken Broth	ml
Coconut Milk	ml
White Miso	tbsp
Ramen Noodles	g
Lime Juice	tbsp
Fresh Coriander	g
Chicken
Boneless Chicken Breast	g
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Olive Oil	tbsp
Salt & Pepper to taste

1. Peel and chop the onion. Peel and grate the garlic and ginger. Clean and quarter the mushrooms. Wash and dry the broccoli. Wash the coriander, shake dry, pluck the leaves from the stems, and roughly chop.
2. In a dutch-oven, heat up the olive oil over medium heat. Add the onions and cook for 2-3 minutes, until translucent.
3. Stir in the garlic, ginger, mushrooms, and broccoli. Cook for 5 minutes then add the red curry paste. Cook until fragrant for about 1 minute.
4. Add miso, chicken broth and coconut milk. Season with salt and pepper. Let the mixture come to a simmer for 5 minutes. Stir in lime juice and coriander.
5. In the meantime, cook the noodles according to package instructions.
6. Rinse the chicken breasts under cold water and pat dry. In a bowl mix the chicken breast with paprika, garlic, 2 tablespoons of olive oil, salt, and pepper. Mix till evenly coated.
7. Heat up a grilling pan over medium high heat and drizzle some olive oil. Grill the chicken on each side for ca. 5-8 minutes, until the chicken is cooked through. Remove from the grill and thinly slice the chicken and set aside.
8. To serve, divide the noodles between the bowls and ladle over the soup. Add the chicken on top and garnish with more coriander.

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