Thai chicken soup

PT30M

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Ingredients

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1
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
  • 1 tbsp of Thai green curry paste
  • 15g of fresh ginger, chopped into small matchsticks
  • 2 tbsp of rapeseed oil
2
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
3
Add the chicken, bring to the boil and then turn down the heat again and simmer for 10 minutes
4
Add the green beans and carrots to the soup and simmer for a further 5 minutes
5
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
6
Add the coriander and spring onions to the soup
7
Drain the noodles and divide between 4 cups
8
Carefully pour the soup over the noodles. Sprinkle the chopped chilli on top and serve with wedges of lime
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