Serves 4
Can add tofu for vegan option.
Ingredients:
- Approx 3 chicken filets cut into cubes – For vegetarian option use TOFU but add much later with the veggies as they won’t need so much heating. Could marinade in curry powder.
- Olive oil to heat up curry powder and paste
- 400ml coconut oil
- 400ml bone broth or use chicken stock/water
- 2 tablespoons curry paste
- 1 tablespoon curry powder
- 2 tablespoons fish sauce
- 1 lime
- 1 chilli pepper (optional)
- 1 small red onion finely chopped (could switch to spring onions)
- 4-5 mushrooms sliced (optional)
- Small corn halved (optional)
- 1 large handful of mung beans
- Handful fresh coriander
- Rice noodles
Method:
- Heat oil in a large pan and add the curry powder and paste. Stir for 1-2 minutes
- Slowly add the coconut milk and broth/water
- Add the chicken and bring to a boil on gentle heat
- Add the fish sauce
- Meanwhile cook the noodles as per instructions. Drain and keep aside
- Prepare all veggies, then add those selected (mushrooms, corn, onion) to the mix. Add tofu if replacing the chicken
- Place some noodles at the bottom of a serving dish
- Top with curry soup and add some mung beans, coriander and onion
- Serve with a 1/4 lime
