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
- Put the curry paste in a medium sized pan and place over a medium heat. Cook for 2 minutes stirring continuously.
- 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.
- Ladle into soup bowls, drizzle over the dressing and sprinkle over the coriander.