Pour the pre-prepared chicken stock in a pot. Add the roughly crushed lemon grass and lime leaves, the sliced ginger and chili.

Boil it all for 10 minutes and then sift the soup.

Roast the curry pasta in another dish on the sesame seed oil and then pour the seasoned chicken stock on it.

Add the fish sauce, the chicken breast cut into thin strips and the brown sugar. Cook it for 5-10 minutes.

In the end, thicken the soup with coconut milk. Stir it on the already turned off fire for a few more minutes.

To make it even more exotic, you can sprinkle on some roasted mushrooms or leek rings, or roasted wonton strips before serving.