Thai chicken noodle soup recipe
125g dried fine egg noodles
1tsp groundnut oil
2tsp Thai red curry paste
375ml chicken stock
400ml tin low-fat coconut milk
450g chicken breast, cut into strips
1 lime, ½ juiced and ½ cut into quarters or 2tsp bottled lime
2 spring onions, to serve
handful fresh coriander, to serve
Cook the noodles according to the packet instructions, then drain. Heat the oil in a large pan and gently fry the Thai paste for 1 minute. Pour in the chicken stock and coconut milk and gently bring up to the boil. Once boiling, add the chicken strips and simmer for about 3 minutes or until the chicken is cooked through, with no pink showing when cut open. Add the cooked noodles then add the lime juice and season to taste Serve in bowls or cups with lime wedges. Top with fresh coriander leaves and chopped spring onions, if you have them. Cook's tip Turkey will work just as well as chicken in this recipe and is a good way to use up Christmas leftovers.
