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Ingredients
75g fine egg noodles
1 tbsp sunflower oil
1 small onion
2 cloves garlic, crushed
1 tbsp green Thai curry paste
400ml coconut milk
250 ml chicken stock
1 tbsp brown sugar
2 tsp soy sauce
100g baby sweetcorn, sliced
60g frozen soya beans
150g cooked chicken, shredded
4 spring onions, sliced
Juice of half a lime
1 stick of lemon grass
1 tbsp sunflower oil
1 small onion
2 cloves garlic, crushed
1 tbsp green Thai curry paste
400ml coconut milk
250 ml chicken stock
1 tbsp brown sugar
2 tsp soy sauce
100g baby sweetcorn, sliced
60g frozen soya beans
150g cooked chicken, shredded
4 spring onions, sliced
Juice of half a lime
1 stick of lemon grass
Method
- Cook the egg noodles in boiling water according to the packet instructions. Drain and divide between the four bowls.
- Heat the oil in a saucepan. Add the onion and garlic and fry until soft. Add the green Thai curry paste, coconut milk, lemongrass, stock, sugar and soy sauce.
- Bring up to the boil. Add the corn, soya beans, chicken and spring onions. Simmer for 5 minutes until the beans and the corn are cooked.
- Remove the lemongrass and add the lime juice and seasoning.
- Pour on top of the noodles. Garnish with chilli and coriander.
