Cold-busting Thai curry chicken bone broth

Heat the coconut oil in a large saucepan over a medium heat. Add the shallots, garlic, ginger, chilli and coriander stalks and cook for two minutes. Add the curry paste and cook for two minutes longer, stirring.
Add the bone broth, fish sauce and brown sugar. Bring to a boil, then reduce the heat to a simmer.
Add the rice noodles, carrot, mangetout and mushrooms. Simmer for 4-5 minutes until the rice noodles are soft. Add the chicken and spinach and simmer until the chicken is completely heated through and the spinach has wilted.
Finish by squeezing in the lime juice and adding the basil, coriander leaves and spring onions.

By easyFood