Per portion (serves 3): ~335 kcal per serving

Ingredients

• 150g cooked chicken
• 300g rice noodles
• 200g red Thai curry paste
• 20g coconut powder
• 1 tsp olive oil
• Salt, to taste
• Zest of 1 lime
• 50g edamame (to serve)
• Bok choi (to serve)

Method

1. Bring 1.3 litres of boiling water to a simmer in a large pan. Add the red Thai curry paste, coconut powder and salt. Stir well and simmer until fully dissolved.
2. Allow the broth to reduce by around 15–20%, concentrating the flavour.
3. Meanwhile, heat the olive oil in a frying pan. Add the chicken and lime zest and fry briefly until warmed through and lightly fragrant.
4. Add the bok choi and edamame to the soup and simmer just until softened and warmed.
5. Add the rice noodles and the chicken to the broth, stirring gently to combine.
6. Heat through thoroughly and serve piping hot.