Red Thai chicken curry soup

TASTE your paste! Some red Thai curry pastes are hot, others are salty, so do test the soup and add seasoning accordingly. It is so quick to whip up, is warming on a chilly night and it’s also good to take to work. Either use leftover cooked chicken or poach the breasts in salted boiling water for 12 to 15 minutes until cooked through and the juices are clear and not pink. We have replaced the traditional rice noodles with konjac noodles, also known as shirataki, that are made from the konjac root and have 1.8g carbohydrates per 100g, whereas rice noodles contain 82g per 100g. SERVES 6 Per serving: Carbohydrates, 9.3g; protein, 22g; fat, 20g; fibre, 1.7g; calories, 317 3 tbsp extra-virgin olive oil 1 onion, finely chopped

4 cloves garlic, grated Thumb of ginger, grated 6 tbsp red Thai curry paste Juice of two lime 500ms 1 chicken stock 400g can coconut milk Salt and freshly ground black pepper 3 cooked chicken breasts, forked into shreds 400g konjac noodles, drained weight Fresh herbs to decorate such as coriander, Thai or normal basil, thinly sliced spring onions

HEAT the oil in a large saucepan and fry the onion for around 10 minutes over a medium heat until soft, but don’t let it take any colour. Now add the garlic and the ginger and stir through for a couple of minutes. Stir in the curry paste and cook for around 5 minutes more. Add the lime juice, stock, coconut milk and black pepper and bring to the boil. Taste the soup and adjust the flavours accordingly. Add the chicken and noodles and bring back to the boil. Serve straight away in warm bowls scattered with herbs and sliced spring onions. The cooled soup will last for up to 2 days in the fridge and will reheat easily.