Thai Red Chicken Curry Broth with Noodles

INGREDIENTS

4 tbs Thai red curry paste

1 x 400 ml can coconut milk

500 ml fresh chicken stock

200g thin rice noodles, cooked

300g cooked chicken breast

75g baby spinach leaves

Small bunch coriander roughly chopped

Lucy’s Lime and Chilli Dressing 

Wedges of Lime to serve

 

METHOD

 

  1. Put the curry paste in a medium sized pan and place over a medium heat. Cook for 2 minutes stirring continuously.
  1. Add the coconut milk and chicken stock. Bring to the boil and simmer for 5 minutes. Stir in the chicken and noodles and cook for a further 3 -4 minutes until heat through. Add the spinach and stir for a minute or until wilted.
  2. Ladle into soup bowls, drizzle over the dressing and sprinkle over the coriander.