Ingredients

1-2 tablespoons red curry paste

3 small chicken breasts, trimmed and thinly sliced

4 cups chicken stock

3 cups coconut cream

200g rice vermicelli noodles

coriander sprigs, to serve

bean sprouts, to serve

Method

1.    Place a large saucepan over medium heat.

2.    Add the curry paste and cook for 1-2 minutes until aromatic.

3.    Add the chicken breast pieces, stock and coconut cream.

4.    Simmer for 8-10 minutes. Add the noodles and cook for 1-2 minutes until soft.

5.    Serve topped with coriander sprigs and bean sprouts.

Notes & tips

• Hint: Test the heat of curry pastes before using.
• Red curry paste is the most popular and versatile variety of curry pastes. It is made from a number of ingredients including dried chillies, lemongrass, peppercorn, salt, coriander, lemon or lime zest, shrimp paste and galangal (similar to ginger). It is used to create a flavour base for this popular Thai-style soup.