Thai curry chicken noodle soup Recipe | Food Network UK

Ingredients

• 2L water
• 450g boneless skinless chicken breast
• 450g snow peas, trimmed, cut crosswise in half
• 1 (145g) package pad Thai noodles or wide rice noodles
• 1 tbsp grapeseed or coconut oil
• 40g thinly sliced shallots
• 2 tsp red curry paste
• 1 1/2 tsps madras curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 2 garlic cloves, crushed
• 1 1/2L chicken stock
• 240ml light coconut milk
• 240ml unsweetened almond milk
• 2 tbsp palm sugar
• 2 tbsp fresh lime juice
• 2 tbsp fish sauce
• 90g fresh spinach leaves, torn in half
• 10g coarsely chopped fresh coriander leaves, plus 8 sprigs, for garnish
• 75g julienned green onions, white and light green
• 4 Thai red chillies, seeded, chopped
• 60g coarsely chopped toasted peanuts
• 8 lime wedges