Chicken Noodle Soup Recipe | olivemagazine

Ingredients

• 1 tbsp vegetable or coconut oil
• 150g red curry paste (see below)
• 4 skinless, boneless chicken thighs or breasts
• 400g coconut milk
• 600ml vegetable or chicken stock
• 3-5 lime leaves
• a pinch brown sugar or to taste
• 2-4 tsp fish sauce or to taste
• lime juice to taste
• 4 nests rice noodles cooked and drained
• small bunch coriander leaves picked, stalks chopped
• 1⁄2 small bunch thai basil or mint leaves picked
• a handful bean sprouts cooked following pack instructions
• 225g tin bamboo shoots drained
• 50g mangetout finely sliced
• 1 carrot finely sliced
• 1 lime cut into wedges
• 2 tbsp coconut cream loosened with water for drizzling (optional)
• 4 spring onions shredded
• 1 red chill shredded
• 1 stalk lemongrass trimmed and finely chopped
• 1 tsp white peppercorns
• 10-15 long red chillies chopped
• 4 round shallots peeled and chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 5 cloves garlic
• 25g galangal peeled and chopped
• 2 tsp shrimp paste or 1 tbsp fish sauce
• 1 lime zested