Thai Chicken Noodle Soup

Been meaning to try this on the family for a while.  And a lockdown with limited resources seemed the perfect opportunity. It was met with "When can we have this again?" which I take to mean they like it.

Serves 5

200g rice noodles
2 handfuls cooked chicken, picked off cooked carcasses
1 can coconut milk
1 tsp green thai curry sauce, or more to taste
2 cans recently boiled water
2 chicken stock cubes
5 kaffir lime leaves, shredded
2 tbsp fish sauce
2 handfuls frozen sliced green beans or peas

Cooking the rice noodles according to the instructions on the packet.  Drain off the boiling water when cooked and leave to stand covered in cold water to stop them cooking any further.

Bring the coconut milk, water, stock cubes, curry paste, and kaffir lime leaves to the boil in a covered pan.  Add the vegetables and bring back to the boil.  Add the chicken and noodles and bring back to the boil one more time. Add the fish sauce before serving.  Sprinkle with chopped coriander if, unlike me, you have any.

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