Pour 2–2.5 liters of water into a pot and bring to a boil.

Peel and grate the garlic and ginger. Wash the chili pepper, remove the seeds, and finely chop it. Peel, rinse, and slice the carrot into thin pieces.

Add the noodles and cook them according to the package instructions. Drain and mix with oil.

Wash the broccoli, separate it into small florets, peel the stem, and slice it into thin pieces.

Pour 1–1.2 liters of water into another pot and bring to a boil.

Slice the chicken breasts into thin strips.

Heat oil in a pan over medium-high heat. Add the chicken and sauté for 4–5 minutes, stirring occasionally.

Add the garlic, ginger, chili, and carrot. Sauté for 2–3 minutes. Season with salt, black pepper, and curry powder.

Place the sautéed vegetables and chicken into the pot of boiling water.

Pour in the coconut cream, rinse the package with water, and add it to the pot. Add the sliced broccoli, bring to a boil, and cook for 6–8 minutes until the broccoli softens.

Serve the noodles in bowls and pour the soup over them.

Drizzle with lime juice and serve. Enjoy your meal.