15-minute chicken red curry soup

Cozy, comforting and quick, this fragrant red curry soup is ready in just 15 minutes. Perfect for a delicious midweek meal.

SERVES: 4
TIME: 15 minutes

• 4 Rangitikei Chicken Thighs, thinly sliced
• ¼ cup red curry paste
• 1 clove garlic, crushed
• 1 teaspoon grated ginger
• 1 tin coconut milk
• 4 cups chicken stock
• 1 bunch broccolini – about 8 stems
• 1 lime, juiced
• 1 teaspoon fish sauce
• Fresh herbs to serve – we used coriander & Thai basil

Add the curry paste to a large heavy pot over medium-high heat. Cook for a couple of minutes, until fragrant and sizzling. Add the chicken, ginger and garlic and mix to coat. Continue cooking for a few minutes until the chicken is almost cooked.

Pour in the coconut milk and chicken stock and bring to a steady simmer.

Add the noodles and broccolini and continue cooking until just tender – about 5 minutes.

Remove from heat and stir through the lime juice and fish sauce.

Ladle the soup, noodles and broccolini into serving bowls. Top with herbs and serve immediately.