Thai Noodle Soup

The kids are all the scampi & oven chips between them that I bought for a treat for last night's tea.  So, as Dad was out, I rummaged through the fridge and freezer and ended up making myself a very filling Thai Noodle Soup.

Serves 1

1/2 can coconut milk
1 rice noodle nest or a large handful of cooked rice
1/2 tsp green Thai curry paste
1 tbsp Fish Sauce
1 tsp sugar
2 handfuls frozen soya beans or peas
1 kaffir lime leaf, shredded or zest of half a lemon
1 handful cooked chicken (optional)

Cook the noodles according to the packet's instructions. If using cooked rice skip this stage and just put everything in a pan together, bring to the boil then simmer for 5 minutes until the peas/beans are cooked (Thai Curry Soup with Leftover Rice)

In a separate pan heat the coconut milk with the curry paste, fish sauce, sugar, beans/peas, kaffir lime leaves/lemon zest, and chicken.

When the noodles are cooked, fish them out of the water with a slotted spoon and add to the pan with the coconut milk.  Add a little of the noodle cooking water (about a mugful) to make more soup to fill your bowl.

Tuck in.

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