Spicy Coconut Chicken Soup

• 7 oz vermicelli noodles
• 2 tsp peanut oil
• 2 tbsp red curry paste
• 1 lb boneless chicken thighs, sliced
• 1 x 14 oz can coconut milk
• 5 oz broccoli florets (or baby bok choy or choy sum, trimmed and quartered, if preferred)
• 3.5 oz bean sprouts
• 1/2 cup cilantro
• 1 None red chili, sliced
• None None Lime wedges, to serve

1. Place noodles in a heatproof bowl. Cover with boiling water. Soak for 5 minutes until tender. Drain well.
2. In a large saucepan, heat oil on medium. Add curry paste and cook, stirring, for 1 minute until fragrant. Add chicken, cook 4-5 minutes.
3. Blend in 1/2 cup water and coconut milk. Simmer 5 minutes. Add broccoli and simmer another 2-3 minutes.
4. Divide noodles among serving bowls. Ladle soup over noodles and top with bean sprouts, cilantro and chili. Serve with lime wedges.

vermicelli noodles, peanut oil, red curry, chicken thighs, coconut milk, broccoli, bean sprouts, cilantro, red chili, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/23219 (may not work)