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