Chang Mai Noodle Soup
600 ml coconut milk
2 tbsp Thai red curry paste
1 tspn turmeric
8 boneless chicken thighs, cut into chunks
600 ml chicken stock
4 tbsp Asian fish sauce
1 tbsp soy sauce
juice of 1 lime
inner leaves of 3 small bok choy
6 baby carrots, sliced on diagonal
2 packets Thai noodles
2 chillies, finely sliced
4 spring (green) onions, finely sliced
1 handful coriander sprigs
Boil 200 ml coconut milk in a large pot and bring to the boil, continually stirring until it separates. Then add curry paste and turmeric. Mix in really well and cook for a few more minutes. Add chicken and cook until sealed and well coated, continually stirring. Then add remaining coconut milk, stock, fish sauce, soy and lime juice. Mix well, scraping down the sides, and gently simmer for about 20 mins. At the last minute, stir in bok choy and carrots. While soup is cooking, soak noodles in boiling water for 2-3 mins, separating with tongs as you do so. Drain well. To serve, place noodles in individual bowls and ladle soup over the top. Garnish with chillies, spring onions and coriander.