This article was written for Annabel & Grace, which is now part of Rest Less.
THAI GREEN CHICKEN SOUP
Ingredients serves 4
1 tbsp oil
2tbsp Thai green curry paste
450g chicken breasts or boned thighs, skinned and cut into bite size pieces
160ml tin coconut milk
1.1 litre (2 pints) chicken stock
1 green chilli, deseeded and finely sliced (use 2 if you like more heat)
2.5cm fresh root ginger peeled and finely grated
100g dried vermicelli rice noodles
175g baby sweetcorn, roughly chopped
200g sugar snap peas
2 heads pak choi, roughly chopped
Juice 1 lime, plus wedges to serve
Small bunch coriander, roughly chopped
How to prepare
In a large pan, heat the oil and add the curry paste. Fry for 2 mins until aromatic and then add the chicken and coat in the paste.
Add the coconut milk and stir to combine then add the stock, chilli(s) and ginger. Bring to the boil and simmer for 10 mins or so until chicken is cooked.
Add the noodles, sweetcorn, sugar snap peas, pak choi, lime juice and coriander. Simmer for 3 – 5 mins until noodles are tender. Check seasoning and serve with lime wedges (and more coriander if you like it as much as I do!)