A coconut curry chicken noodle soup with carrots, spinach, and a lime finish.
220 gChicken thighs
90 gCarrot
80 gSpinach
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1.5 cupsChicken Broth
1 cupCoconut Milk
1.5 tbspLime juice
25 gRed Curry Paste
2 tspCooking oil
90 gNoodles
To tasteSalt
To tasteBlack Pepper
Sear chicken thighs in cooking oil until lightly browned.
Stir in red curry paste, then add chicken broth, coconut milk, carrot, salt, and black pepper.
Simmer until the chicken is cooked through and the carrot is tender.
Add noodles and spinach, simmer until the noodles soften, then finish with lime juice.