Ready-made curry paste makes this easy noodle soup oh-so-simple to prepare. Serve with lashings of fresh herbs.
1 tbsp vegetable oil
2 shallots, finely chopped
1 garlic clove, chopped
2 tbsp green curry paste
½ vegetable stock cube, crumbled
150ml/¼pint boiling water
150g/5½oz flat rice noodles
1 cooked chicken breast, shredded
50ml/2fl oz double cream
1 tbsp chopped fresh coriander
1 tbsp chopped fresh basil
Heat the oil in a small saucepan, add the shallots and sauté until soft. Add the garlic and cook for one minute. Add the curry paste and cook for another minute.
Add the stock cube, water and noodles and cook until the noodles are soft. Add the chicken and double cream and half the herbs, season well and cook for one minute or until the chicken is completely heated through.
To serve, pour into a bowl and sprinkle with the rest of the herbs.
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