Thai Chicken Noodle Soup (MC)
Ingredients
- ½ tsp olive oil
- 1 spring onion, sliced
- 40g chestnut mushrooms, sliced
- ½ small carrot, grated
- ¼ low-sodium chicken stock cube
- 300ml boiling water
- 1 tsp Thai red curry paste (can add more to taste)
- 30g wholemeal noodles
- 100g cooked chicken, diced or shredded
- ½ tbsp fresh coriander, chopped
- Black pepper, to taste
Instructions
Heat the olive oil in a deep saucepan over medium heat.
Add the spring onion, mushrooms and grated carrot. Sauté for 4–5 minutes until softened.
Add the stock cube, boiling water and Thai red curry paste to the pan and bring to a boil.
Stir in the wholemeal noodles and simmer for 5–7 minutes.
Add the shredded chicken and heat through for 4–5 minutes. Taste and adjust with extra curry paste if desired.
Serve topped with fresh coriander and a sprinkle of black pepper.