Thai-style chicken noodle soup

20 mins

2-3

Easy

• Field & Flower Simple Dinners Diced Chicken Thigh
• 500 ml Chicken Broth
• 1 carrot
• 1 handful of fresh coriander
• 2 garlic cloves
• 4cm fresh ginger
• 1 lime
• 150g of noodles of choice
• 3 spring onion
• 200g pak choi
• 2 tbsp red Thai curry paste
• Soy sauce to season

1. Cut the carrots into ½ cm thick half-moons (peel optional). Heat a large saucepan with ½ teaspoon of oil on medium-high heat. Add the carrots, then cook for 5 minutes. Season with sea salt and black pepper.

2. Thinly slice the spring onions. Halve the lime. Quarter the pak choi. Finely chop or grate the garlic and ginger. Add the garlic, ginger and half the spring onions to the pan with the carrots. Cook for 2 mins.

3. Add your Simple Dinners Chicken Thighs to the pan and heat for 5 minutes until warmed through.

4. Add the curry paste, noodles, pak choi, 500ml chicken broth and juice from half the lime to the chicken pan. Bring to a boil then simmer for 4-5 mins, stirring often, until the noodles are cooked. Add a splash of water if it gets too dry. Season with sea salt.

5. Season the broth with soy to taste.

6. Roughly chop the coriander and stir it through the soup. Serve in bowls and garnish with remaining spring onions and wedges of lime.