Chicken noodle soup
Coconut Milk, Canned
Fresh Vegetable Stock
1 tablespoons, Thai red
½ medium, thinly sliced
Rice Noodles, dry
100 g, fine
Sugar Snap Peas
100 g, halved diagonally
Roast Chicken, Mixed Meat, Skinless
300 g, skinless, boneless, torn into pieces
1 pinch, and black pepper, freshly ground
2 tablespoons, level, fresh leaves
- Pour coconut milk and stock into a large saucepan and add the ginger and curry paste. Bring to the boil, then reduce the heat and simmer for 5 minutes.
- Add the aubergine, rice noodles and sugar snap peas. Cook gently for 4-5 minutes, then add the chicken and cook for 2-3 more minutes.
- Season to taste with salt and pepper. Serve garnished with basil leaves.