Spicy Coconut Chicken Soup - cooking recipe

Ingredients

7 oz vermicelli noodles
2 tsp peanut oil
2 tbsp red curry paste
1 lb boneless chicken thighs, sliced
1 x 14 oz can coconut milk
5 oz broccoli florets (or baby bok choy or choy sum, trimmed and quartered, if preferred)
3.5 oz bean sprouts
1/2 cup cilantro
1 None red chili, sliced
None None Lime wedges, to serve

Preparation

Place noodles in a heatproof bowl. Cover with boiling water. Soak for 5 minutes until tender. Drain well.
In a large saucepan, heat oil on medium. Add curry paste and cook, stirring, for 1 minute until fragrant. Add chicken, cook 4-5 minutes.
Blend in 1/2 cup water and coconut milk. Simmer 5 minutes. Add broccoli and simmer another 2-3 minutes.
Divide noodles among serving bowls. Ladle soup over noodles and top with bean sprouts, cilantro and chili. Serve with lime wedges.