Thai-Style Coconut Chicken Noodle Broth

Ingredients

• 500 g chicken thigh fillets
• 200 g medium egg noodles
• 400 ml tinned coconut milk
• 600 ml chicken stock
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 4 spring onions
• 1 lime

Method

1. 1

   Slice the chicken thighs into thin strips.

2. 2

   Fry the red curry paste in a large pot for 1 minute until sizzling.

3. 3

   Add the coconut milk and chicken stock and bring to a gentle simmer.

4. 4

   Add the chicken strips and cook for 10 minutes until cooked through.

5. 5

   Add the noodles and cook for a further 4 minutes until tender.

6. 6

   Stir in the fish sauce and a squeeze of lime juice. Serve topped with sliced spring onions.