thai red chicken curry noodle soup

  • ⅓ cup (100g) store-bought red curry paste
  • 1 x 400ml can coconut milk
  • 3 cups (750ml) water 
  • 300g broccolini, trimmed
  • 200g thin dried rice noodles, cooked
  • 2 cups (320g) shredded store-bought barbecued chicken
  • 1 tablespoon lime juice
  • sea salt and cracked black pepper
  • baby (micro) coriander (cilantro) leaves (optional), to serve
  • store-bought crispy shallots (eschalots) (optional), to serve
  1. Place the curry paste in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until fragrant. Add the coconut milk and water and bring to the boil. Add the broccolini and cook for 1 minute. Add the noodles, chicken, lime juice, salt and pepper and cook for a further 1 minute, or until heated through. Divide between serving bowls and top with the coriander and crispy shallots to serve. Serves 4
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