Thai red curry chicken soup

I had a similar kind of soup in a restaurant the other day, so I decided to try and make it at home from the ingredients I have here. It's quite a thick, hearty soup, suitable is you only want to have a soup for lunch or dinner.

Ingredients:

• half a chicken breast fillet cut in cubes
• 3-4 pe-tsai leaves sliced thin
• 2-3 thin carrots chopped in circles
• a handful of champignons sliced
• a small handful of spaghetti (you can break them in halves)
• 2 tablespoons of sour cream or cream
• 2 teaspoons of starch 
• 1 tarragon stem
• 1 teaspoon of turmenic
• rosemary according to taste
• 1 teaspoon of thai red curry
• salt, pepper

On a bit of oil start browning the chicken, add salt and pepper and then cover it for 10 minutes. Remove the lid and let the water boil away. Take the chicken out of the dish and let it rest until you prepare the rest of the soup. Throw the pe-tsai leaves into the pan, it doesn't need a lot of time, so right after it collapsed a little, add the mushrooms. Once it let out its juices, you can throw in the carrots, give it a good stir, add the seasoning and pour in 1.5 litres of water. Cover it and cook until the carrot is soft. Meanwhile cook the spaghetti in a separate bowl and when it's done, and the soup is also done, add the pasta to the soup. The final touch is the starch and the sour cream. You have to mix the sour cream with the starch in a bit of soup in yet another separate bowl and then add it to the rest of the soup. Wait until it almost boils again and then turn the heat off.