This soup couldn't be easier to make & is made a little exotic by adding a dash of Thai curry paste! Great for when you need something light but soothing!
Serves 2 but easily doubled Approx 86p per person
Prep time 5 minutes Cooking time 20 minutes
800ml chicken stock
1 tbsp Thai green curry paste
100g cooked chicken, shredded
3 spring onions, finely sliced
3-4 mushrooms, sliced
1 tin coconut milk
75g either egg or rice noodles
Put the stock & coconut milk into a saucepan with the onions & mushrooms & bring to a simmer.
Stir in the curry paste, add the chicken & allow it to heat through.
About 2 minutes before serving add the noodles.