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Japanese Chilli Chicken Ramen

Thai Red Curry Paste

Featured HOT Recipe: Chiang Mai Noodle Soup

A fragrant and spicy soup flavoured with Thai red curry paste coconut milk and lime leaves. The noodles make this dish a substantial meal in itself. If you can make your own Thai chicken stock all the better but you can use any light chicken stock. Quantities are for two large and filling bowls of soup but you could split it between four as a starter.

Ingredients 2 Chicken Breasts cut into bite-size pieces 2tbs Thai Red Curry Paste 330ml can Coconut Milk 330ml good Chicken Stock 2 Kaffir Lime Leaves (torn) 2tsp Turmeric Powder Handful Mange Tout (halved) Handful of Baby Corn (halved) 10-12 Pomodorino or Cherry Tomatoes 2 portions dry rice noodles 2 spring onions (chopped) Small bunch coriander (chopped) 2 Red Chillies (Sliced)

Instructions

In a large pan or wok gently heat the red curry paste with a table spoon of coconut milk for a minute or two. Add the turmeric, lime leaves and chicken and fry over a high heat for 2-3 minutes until the chicken has changed colour on all sides.

Add the coconut milk and chicken stock and bring to the boil, then reduce the heat and simmer gently for 5 minutes or until the chicken is cooked through. Add the tomatoes and cook for 1-2 minutes. The baby corn should be added 1-2 minutes before you are ready to serve the soup so that they are warmed through but still crisp.

Meanwhile pour some boiling water over the noodles and simmer for about 2-3 (check the instructions on the pack) minutes then drain and place into warmed bowls. The noodles should be slightly undercooked as they will continue cooking in the hot soup.

Check that the chicken is cooked through then add the mange tout for just long enough to warm through. Pour the soup over the noodles in the bowls.

To serve sprinkle the chopped chillies (to taste), coriander and chopped spring onions over the soup.

Variations For a lighter meal, omit the noodles.