Red Thai Chicken Noodle Bowl

Serves 2

Ingredients:

• 2 tbsp coconut oil
• 2 garlic cloves, chopped
• 1 tbsp fresh ginger, grated
• 3 tbsp Thai red curry paste
• 200g boneless chicken
• breast/thigh, sliced
• 400ml chicken stock
• 2 tbsp fish sauce
• 400ml coconut milk
• 100g rice noodles
• 1 lime, juiced

Method

1. In a large pan heat the oil, garlic, ginger, and Thai red curry paste. Fry for 2—3 mins, until fragrant.
2. Add the chicken and cook for a couple of minutes,just until the chicken turns opaque.
3. Add the chicken stock, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly.
4. Pour the boiling soup over the noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple of minutes.
5. Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls.
6. Garnish with sliced red onion, sliced red chillis and coriander.