Thai coconut chicken soup with mushrooms and lime

Ingredients

For 1 serving

• Chicken breast130 g
• Coconut milk100 ml
• Chicken broth300 ml
• Button mushrooms100 g
• Lemongrass10 g
• Ginger10 g
• Red curry paste1 teaspoon
• Fish sauce1 teaspoon
• Lime juice1 tablespoon
• Rice noodles50 g
• Cilantro4 g

Contains: shellfish, fish, celery,

Method

1. Bruise the lemongrass with the back of a knife and cut it into 3–4 pieces; peel and slice the ginger. In a saucepan heat the chicken stock with the lemongrass, ginger and red curry paste and simmer for 5 minutes over medium-low heat, until fragrant.
2. Meanwhile slice the chicken breast thinly and wipe the button mushrooms with damp paper, then slice them.
3. Add the coconut milk, chicken and mushrooms to the broth and simmer for 8 minutes over low heat, without a rolling boil so the coconut doesn't split, until the chicken is cooked and white inside.
4. Meanwhile prepare the rice noodles as directed on the packet, soaked in boiling water or cooked for 3–4 minutes, until soft; drain and put them in the bowl.
5. Remove the lemongrass and ginger, season with the fish sauce and lime juice and taste: it should be savoury, tangy and gently hot.
6. Pour the soup over the noodles and finish with the fresh coriander.