Thai soup

Preperation time: 5 mins
Cooking time: 25 mins
Serves: 4

Recipe Ingredients

275g chicken breast, chopped into small pieces;
400ml coconut milk;
75g baby sweetcorn;
75g frozen peas;
2 bird's eye chillies, finely chopped;
1 onion, chopped;
2 tbsp lime juice;
2 tsp granulated sugar;
1 tbsp Thai fish sauce;
1 tbsp dark soy sauce;
1 tsp sweet chilli sauce;
1 tsp curry powder;
800ml chicken stock;
1 tbsp sunflower oil;
300g cooked egg noodles.

Recipe Method

In a large pan heat the oil and gently cook the onion until soft. Stir in the curry powder and cook for 1 minute.

Add the chillies, coconut milk, sugar, fish sauce, soy sauce and sweet chilli sauce along with the stock. Stir.

Add the chicken to the pan and bring to the boil. Cover and simmer for 10 mins.

Add the peas and baby sweetcorn and leave to simmer for 5 mins. Add the noodles and lime juice and leave to simmer for a further minute. Serve straight away.