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  • 110 g Pad Thai rice noodles
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tbsp mild Korma curry paste
  • 1 tbsp soft light brown sugar
  • 400 ml tin coconut milk
  • 250 ml chicken stock
  • 2 tsp soy sauce
  • 1 x 198 g tin sweetcorn
  • 60 g frozen peas
  • 110 g cooked chicken, shredded
  • 4 spring onions, thinly sliced, plus 2 extra (optional) to serve
  • 2 tsp lime juice
  • 2 tsp sunflower oil
  • handful coriander leaves to serve (optional)
  • thinly sliced red chilli to serve (optional)
  • extra lime quarters to serve (optional)


  1. Cook the noodles according to the packet instructions. Drain and divide between 4 bowls.
  2. Sauté the onion in the sunflower oil for 5-6 minutes, until soft. Add the garlic, curry paste and sugar and cook for a further minute.
  3. Add the coconut milk, chicken stock and soy sauce, bring up to the boil and then drop in the sweetcorn, frozen peas, chicken and spring onions. Simmer for 3 minutes, until everything is hot, then remove from the heat and add the lime juice.
  4. Ladle the soup over the noodles and eat straight away. You can put out bowls of coriander leaves, extra spring onions, sliced chillies and lime quarters so that everyone can help themselves to their favourites.
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