Hearty Singapore Style Noodle Broth

Ingredients

• 1 teaspoon oil
• 1 chicken breast, thinly sliced
• 1/2 red pepper, sliced
• 2 tablespoons Thai curry paste
• 1 x 400g can reduced fat coconut milk
• 250g cooked noodles eg. Rice noodles, udon noodles
• 75g/23/4oz mangetout, halved lengthways
• 75g/23/4oz beansprouts
• 1 bunch spring onions, chopped
• 50g/11/2oz cooked peeled prawns (optional)
• 2 tablespoons fresh coriander, chopped

Instructions

1. Heat the oil in a non-stick pan. Add the chicken and pepper and fry for 2 minutes.
2. Stir in the Thai curry paste and continue to fry for 2 minutes. Pour in the coconut milk and simmer for 1 minute.
3. Stir in all the remaining ingredients and simmer for 2 minutes.
4. Serve in large bowls with some crusty bread to mop up all the delicious juices.