Thai Chicken Soup Recipe - Great British Chefs

Ingredients

• 2 skinless chicken breasts, thinly sliced
• 2 tbsp of rapeseed oil
• 1 tbsp of Thai green curry paste
• 15g of fresh ginger, chopped into small matchsticks
• 350ml of light coconut milk
• 450ml of chicken stock
• 1 tbsp of fish sauce
• 100g of green beans
• 1 large carrot, cut into matchsticks
• 150g of egg noodles
• 25g of fresh coriander, chopped
• 6 spring onions, thinly sliced
• 1 red chilli, deseeded and thinly chopped
• 1 lime, cut into 4 wedges