Olive Magazine

Healthy one-dish wonders

Spicy coconut chicken noodle soup

This slurp-able bowl of comforting noodles was inspired by classic Thai red curry. You can use ready-made red curry paste but the freshness of the paste in the recipe below really sings in the soup, and will help ward off any winter blues. Try prawns, tofu or finely chopped veg such as butternut squash, sweet potatoes or shiitake mushrooms instead of chicken, if you like.

45 MINUTES | SERVES 4 | EASY | LC

vegetable or coconut oil 1 tbsp
red curry paste 150g (see below)
skinless, boneless chicken thighs or breasts 4
coconut milk 400g
vegetable or chicken stock 600ml
lime leaves 3-5
brown sugar a pinch, or to taste
fish sauce 2-4 tsp, or to taste
lime juice to taste

TOPPINGS

rice noodles 4 nests, cooked and drained
coriander small bunch, leaves picked, stalks chopped
thai basil or mint O small bunch, leaves picked
bean sprouts a handful, cooked following pack instructions
bamboo shoots 225g tin, drained
mangetout 50g, finely sliced
carrot 1, finely sliced
lime 1, cut into wedges
coconut cream 2 tbsp, loosened with water for drizzling (optional)
spring onions 4, shredded
red chilli 1, shredded

RED CURRY PASTE ›MAKES ABOUT 350G›

lemongrass 1 stalk, trimmed and finely chopped
white peppercorns 1 tsp
long red chillies 10-15, chopped
shallots 4 round, peeled and chopped
ground coriander 1 tsp
ground cumin 1 tsp
garlic 5 cloves
galangal 25g, peeled and chopped
shrimp paste 2 tsp, or 1 tbsp fish sauce
lime 1, zested

To make the red curry paste, pound the lemongrass stalk and peppercorns using a large

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