Thai chicken soup with coconut milk

• 4 boneless chicken breasts (approx. 600 g)
• 2 tbsp (30 ml) red curry paste
• Salt and pepper to taste
• 1 tbsp (15 ml) olive oil
• ½ medium onion, finely chopped (approx. 75 g)
• 1 tbsp (15 ml) grated fresh ginger
• 3 garlic cloves, finely chopped
• 4 tbsp (60 ml) bulging red curry paste
• 6 cups (1.5 L) chicken or vegetable stock
• Juice of 2 limes (approx. 60 ml)
• 100 g raw rice noodles (see note)
• 1 can (398 ml) whole coconut milk
• 1 handful fresh coriander, chopped
• Green onions, chopped to taste
• Lime wedges to serve

Cooking the chicken

• Preheat oven to 400°F (200°C). Place chicken breasts on a parchment-lined baking sheet.
• Season with salt and pepper and brush with 2 tbsp (30 ml) red curry paste.
• Bake for 20-25 minutes, until chicken is cooked through. Let cool, then cut into large cubes.

Soup preparation

• Heat olive oil in a large saucepan over medium heat. Sauté onion, ginger and garlic for 2-3 minutes.
• Add the red curry paste and cook, stirring, for a further 1 minute.
• Pour in chicken broth and lime juice, bring to a boil. Reduce heat, add coconut milk and chicken and simmer for 10 minutes.
• Cook the noodles al dente in a large pot of boiling water. Pour into a colander, rinse thoroughly and set aside.
• Garnish with fresh coriander, green onions and a lime wedge.