Curried chicken noodle soup

Under R115 • Serves 4 Preparation time: 15 minutes • Cooking time: 15 minutes

• 5ml oil • about 30ml Thai yellow curry paste (or to taste) • 250g mushrooms, chopped • one bunch spring onions, chopped • 80g baby spinach • 30ml chopped fresh coriander • 300g chicken breasts, cut into bite-size cubes • 1L chicken stock • 1 tin coconut milk • about 120g vermicelli rice noodles • bean sprouts, to garnish

1 Heat the oil in a pot and fry the curry paste over low heat for a minute or until fragrant. Stir in the mushrooms and spring onions and cook for another minute. Add the spinach, coriander, chicken, stock and coconut milk and bring to the boil. Reduce the heat and simmer gently for 10 minutes.

2 Break the noodles into small pieces (this makes them easier to eat with a spoon) and add to the soup. Simmer for a few more minutes until the noodles are soft. Season to taste with soy sauce or salt and pepper. Serve piping hot with a sprinkling of bean sprouts.