Serves 2-3

1 tbsp coconut oil
2 shallots, thinly sliced
3 garlic cloves, crushed
1 x 4cm piece of fresh ginger, peeled and grated
1 red chilli, deseeded and sliced
Generous handful of fresh coriander, leaves and stalks separated, chopped
1 tbsp Thai red curry paste
2 x 350ml packs of Sadie’s Kitchen Chicken Bone Broth
1 tsp fish sauce
1 tsp brown sugar
120g uncooked rice noodles
1 carrot, grated
150g mangetout, thinly sliced
10 button mushrooms, thinly sliced
200g leftover cooked chicken, shredded
2 handfuls of baby spinach, roughly chopped
Juice of 1 lime
Handful of fresh basil, chopped
3 spring onions, thinly sliced

1. 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.
2. Add the bone broth, fish sauce and brown sugar. Bring to a boil, then reduce the heat to a simmer.
3. 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.
4. Finish by squeezing in the lime juice and adding the basil, coriander leaves and spring onions.

Per serving: 269kcals, 8g fat (4.4g saturated), 22.2g carbs (4.4g sugars), 27.7g protein, 2.9g fibre, 0.49g sodium