Ingredients for 4 people
In a pot, add a dribble of olive oil, let it simmer until hot and then add the onion, carrots, potatoes, peppers, peas and chicken and cook for about 4 minutes.
Continue with the curry, tomato paste, lemongrass, ginger and turmeric. Pour 2 cups hot water and cook about 7 minutes, until vegetables are tender.
In the meantime, add the remaining water in a pot and bring to a boil.
Add the noodles, turn off the heat and wait 5 minutes until they are tender.
Do not stir them vigorously or they will dissolve. With a food clamp tong, transfer to the pan with the vegetables.
Add the coconut cream and tahini and stir.
Supplement with lemon juice, salt and pepper.
Serve in warm bowls.