Thai Coconut Curry Noodle Soup

Ingredients

• 2 chicken breasts
• 1 can (400ml) coconut milk
• 150 ml water
• 1 stock cube (vegetable or chicken)
• 4 tbsp green curry paste
• 2 garlic cloves, grated
• 1 knob of ginger, grated (or ½ tsp ground ginger)
• 2 tbsp soy sauce
• 2 tsp honey (optional, balances flavours)
• 1-2 cups frozen mixed stir-fry veggies (peas, carrots, bell peppers, etc.)
• 1 pack (200g) rice noodles or whole wheat noodles
• 1 lime (1/2 lime for the dish, 1/2 lime for serving)
• Fresh coriander (optional, for garnish)
• 1 carrot (optional, for serving)

Method

1. Preheat the air fryer and season the chicken breasts with grated garlic, black pepper, and a drizzle of olive oil (optional).
2. Place the chicken breasts in the air fryer and cook for about 18-20 mins, turning after 10 mins, until browned and cooked through. Remove and set aside.
3. In a large wok or saucepan, add the grated garlic and ginger. Stir in the green curry paste and cook on high heat for 30 seconds until fragrant.
4. Pour in the coconut milk, 150ml water and crumbled stock cube, stirring to combine. Add the soy sauce and honey, then bring the mixture to a gentle boil.
5. While the broth is simmering, shred one chicken breast using two forks and slice the remaining chicken into large chunks.
6. Add the frozen mixed vegetables to the broth and cook for 3 minutes, until tender.
7. Add the shredded chicken to the soup and mix well. Squeeze in ½ lime for freshness.
8. Prepare the rice noodles (or whole wheat noodles) separately, following package instructions.
9. Add the noodles to a large bowl, pour over the broth and vegetables, and top with chunks of chicken. Garnish with carrot strips (using a potato peeler), a wedge of lime, and fresh coriander.
10. Watch the video below for tips on how to repurpose any leftovers into a delicious curry!