Thai Red Curry Chicken Noodle Soup recipe | HotCooking

Ingredients

• handful of cashews or peanuts
• 1 tbsp vegetable oil
• 2 banana shallots or small onions, sliced
• 1 tbsp fresh ginger, chopped (I use frozen)
• 250g skinless, boneless chicken thighs
• 2 cloves of garlic, chopped
• 60g Thai red curry paste (I use Thai Taste)
• 1 tin of coconut milk (400ml)
• 1 tbsp fish sauce
• small handful of Thai basil, sliced (around ⅓ of a 25g pack, small leaves reserved)
• small handful of coriander leaves and stalks, chopped (optional)
• 600g wok-ready noodles (or 300g dried rice noodles, see notes)
• 200g button mushrooms
• 1 bell pepper, sliced
• 1 head of broccoli, cut into florets
• 1-2 limes
• 150-250ml low salt stock (I use chicken or vegetable, see notes)