Ingredients for 4 servings:

8 chicken breasts – cut into long fillets (2cm wide)

rice noodles

200g onions – peel and slice finely

2 coconut milk

2 tin chicken stock granules

4 tsp boiling water (for chicken stock)

2 cup fish sauce

2 tbsp Thai red curry paste

2 tbsp bean sprouts

100g fresh mint – chopped coarsely

10g fresh coriander – chopped coarsely

10g fresh chillies – de-seed and slice finely

2 spring onion – cut off ends and slice at an angle

4 stalks of limes – halve and juice

olive oil, salt & pepper (from your pantry)

Ingredients for 2 servings:

4 chicken breasts – cut into long fillets (2cm wide)

rice noodles

100g onions – peel and slice finely

1 coconut milk

1 tin chicken stock granules

2 tsp boiling water (for chicken stock)

1 cup fish sauce

1 tbsp Thai red curry paste

1 tbsp bean sprouts

50g fresh mint – chopped coarsely

5g fresh coriander – chopped coarsely

5g fresh chillies – de-seed and slice finely

1 spring onion – cut off ends and slice at an angle

2 stalks of limes – halve and juice

olive oil, salt & pepper (from your pantry)

Prepare all ingredients as indicated above. Stir the chicken stock granules into the boiling water and set aside.

Boil the kettle again. Place the rice noodles in a heat resistant bowl and cover with the boiled water.

Let the noodles sit for 5 minutes and then drain and set aside.

Place a saucepan with a few glugs of olive oil on medium to high heat.

Add the onion slices and sauté until soft.

Then add the Thai red curry paste and fry for 2 -3 minutes.

Now add the chicken fillets and fry for about 2 minutes.

Add the chicken stock and coconut milk and leave to simmer on medium heat for 5 minutes.

Finally, add the fish sauce and lime juice.

To serve, divide the noodles between the bowls. Pour over the chicken broth mixture. Top with the chopped mint and coriander, bean sprouts, spring onions and chillies (optional/ to taste).

Curated by Nuraan Manuels @nurie_phoodie on IG.

Thai Red Curry Chicken Broth with Noodles