Thai-style chicken and coconut broth recipe

Ingredients

• 1 1/2 tbsp Groundnut oil
• 6 Shallots, peeled and sliced
• 4 Cloves garlic, sliced
• 100 g Shitake mushrooms, sliced
• 600 g Butternut squash, deseeded, peeled and cut into cubes
• 1 tsp Ground turmeric
• 2 tbsp Thai red curry paste
• 400 ml Tinned coconut milk
• 250 ml Chicken stock
• 350 g Chicken breast fillet, cut into chunks
• 200 g Tenderstem broccoli, halved horizontally
• 1 tsp Soft light brown sugar
• 1/2 Lime, juiced
• 2 tsp Fish sauce, or to taste
• 400 g Egg noodles
• 2 Spring onions, chopped on the diagonal
• 1 Medium red chilli, halved, deseeded and cut into shreds
• 2 tbsp Fresh coriander
• 2 Wedges of lime