Thai Chicken & Noodle Soup
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¼ red curry paste
4 cups of chicken stock
1 x 400 ml coconut milk
2 chicken breast fillets (Cut diagonally into very thin slices)
180 g thin noodles
1 tablespoon lime juice
1 tablespoon brown sugar
1 carrot cut into matchsticks
100 g snow peas sliced lengthways
4 spring onions
Heat a large saucepan over high heat. Add curry paste. Cook, stirring for 30 seconds or until aromatic. Add the stock and coconut milK and bring to a simmer.
Add the chicken to the pan. Cook turning occasionally, for 20 mins or until chicken is cooked through. Add the noodles, lime juice and brown sugar. Cook until noodle is soft (only takes a few minutes provided you use a very thin noodle)
Then add the vegetables cook for a few minutes.