Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

Serves 4

Points per serving 3½

Frylight spray

1 tbsp Thai curry paste

2 medium onions, sliced thinly

2 garlic cloves, crushed

1 dried Kaffir lime leaf or the zest of 1 lime

2 litres chicken stock

150g cooked chicken shredded

125g rice noodles, broken into short lenghts

100ml reduced fat coconut milk

small bunch fresh coriander or basil, chopped

salt & pepper

4 lime wedges to serve, optional

Heat a large pan and spray with Frylight.  Add curry paste and fry for 30 seconds.  Add onions, garlic and lime leaf or zest and a ladleful of the stock.  Cook for 5 mins until the onions are softened and the stock has evaporated.

Add the chicken and remaining stock and bring to the boil.  Add the noodles and simmer for 2-4 mins.  Remove from the heat, discard thelime leaf and stir in the coconut milk, coriander or basil and season to taste.

Serve with the lime wedges.