Thai Chicken, Coconut Noodle Soup Recipe - Better Homes & Gardens Australia

Ingredients

• 1L salt-reduced chicken stock
• 2 x 270ml cans coconut milk
• 3cm piece ginger, thinly sliced
• 2 stalks lemongrass, white part only, smashed
• 3 kaffir lime leaves
• 2 small chicken breast fillets (about 400g), thinly sliced
• 200g mixed mushrooms, sliced (look for mixed packets in the supermarket)
• 100g vermicelli mung bean noodles (find in Asian aisle of supermarket)
• 1 Tbsp red curry paste Juice of
• 1 lime
• 2 Tbsp fish sauce
• 1 Tbsp caster sugar
• Thai basil leaves, to garnish
• Coriander leaves, to garnish
• Sliced red chilli, to garnish