Thai chicken noodle soup

Best eaten fresh - can be topped up with stock water next day

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Step 1

Fry Thai red curry paste in a tbsp of oil for 2 minutes

Step 2

Add in coconut milk and stir as it heats up. The paste needs to be melted into the coconut milk. Then add the chicken stock

Step 3

Poach the chicken pieces in this on medium heat (lid on) Once cooked, remove and shred the chicken

Step 4

Add sliced mushrooms

Step 5

Put the noodles on in a separate small pan

Step 6

Return the chicken to the pot and add in spinach. Stir it in as it wilts.

Step 7

Turn the heat off and add the sliced red chilli and coriander

Step 8

Put a portion of noodles into a bowl and add soup over it. Squeeze lime over before serving