Thai Chicken Soup

Ingredients

2 skinless chicken breasts, thinly sliced

2 tbsp of rapeseed oil

1 tbsp of Thai green curry paste

15g of fresh ginger, chopped into small matchsticks

350ml of light coconut milk

450ml of chicken stock

1 tbsp of fish sauce

150g of egg noodles

100g of green beans

1 large carrot, cut into matchsticks

25g of fresh coriander, chopped

6 spring onions, thinly sliced

1 red chilli, deseeded and thinly chopped

1 lime, cut into 4 wedges

Directions

Heat the rapeseed oil in a pan. Once hot, add the Thai green curry paste. Cook gently for 1 minute, then add the chopped ginger.
Gently pour in the coconut milk, chicken stock and fish sauce. Bring to the boil and then turn down the heat, simmer for a minute.
Add the chicken, bring to the boil and then turn down the heat again and simmer for 10 minutes.
Add the green beans and carrots to the soup and simmer for a further 5 minutes.
Meanwhile, in a separate pan, pour enough boiling water over the dry noodles to cover. Bring to the boil and heat until the noodles are tender and cooked, approximately 2 minutes.
Add the coriander and spring onions to the soup.
Drain the noodles and divide between 4 cups.
Carefully pour the soup over the noodles. Sprinkle the chopped chilli on top and serve with wedges of lime.

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