Thai Red Chicken Noodle Soup
2 chicken breasts
200g vermicelli noodles
6 spring onions
Handful of spinach leaves
1 tin of coconut milk
2 garlic cloves, crushed
1 TBsp ginger paste/grated ginger
2 and a half TBsp Thai Red Curry paste
Slice the chicken into strips, roughly 0.5cm thick.
Chop the carrots and spring onion.
On a low-medium heat, fry the crushed garlic, ginger and curry paste for 2 minutes in oil.
Add the coconut milk, stock cube with 500ml boiling water, half of the spring onions and the chicken.
Add the vermicelli noodles to boiling water. Simmer on a low heat for 5 minutes until soft.
Bring to a boil and then simmer for 10 minutes. Add the spinach and simmer for a further 10 minutes.
Drain the vermicelli and place 1 portion in a bowl. Pour the soup over the noodles and serve!