Light chicken khao soi curry noodle soup

Ingredients

For 1 serving

• Rice noodles65 g
• Skinless chicken thighs120 g
• Coconut milk80 ml
• Chicken broth300 ml
• Red curry paste20 g
• Turmeric1 pinch
• Red onion30 g
• Tamari1 teaspoon
• Lime juice1 tablespoon
• Cilantroto taste

Contains: shellfish, soy, celery,

Method

1. In a saucepan toast the red curry paste and turmeric over medium heat for 1 minute, stirring, until fragrant; pour in the coconut milk and chicken stock and bring to the boil.
2. Add the whole chicken thighs, lower to medium-low heat and cook for 15 minutes, until the meat is tender and pulls apart easily with a fork.
3. Meanwhile cover the rice noodles with boiling water in a bowl and leave for 8 minutes, until soft; drain and put them in the serving bowl. Thinly slice the red onion and pick the fresh coriander leaves.
4. Lift out the chicken, shred it with two forks and return it to the broth.
5. Turn off the heat and season with the tamari and lime juice, tasting for balance.
6. Pour the broth and chicken over the noodles and finish with the red onion and coriander.