Red curry chicken soup recipe | easyFood

Ingredients

• 2 tbsp coconut oil
• 3 garlic cloves, crushed
• 1 x 3 cm piece of fresh ginger, peeled and thinly sliced
• 6 tbsp Thai red curry paste
• 2 L chicken stock
• 1 x 400 tinned coconut milk
• 3 tbsp fish sauce
• 1 x 6 cm piece of lemongrass, lightly crushed
• 1 pinch of sugar
• 4 chicken thigh fillets, skinless
• 60 g dried rice noodles, poached and shredded
• 1 small red onion, snapped into short sections
• 1 large handful of coriander leaves, thinly sliced
• 5 spring onions
• 1 handful of fresh basil leaves, thinly sliced
• 1 lime, torn