Thai Curry Noodle soup


2 tbsp coconut oil
2 large desiree potatoes, peeled, cut into 4cm chunks
1 onion, thinly sliced
1/2 cup (150g) yellow curry paste
800ml coconut milk
2 cups (500ml) chicken stock
1/4 cup (60ml) fish sauce
1/2 tsp brown sugar
Juice of 1 lime
600g skinless chicken thigh fillets
200g dried rice noodles, cooked according to packet instructions
2 cups baby spinach
1 long red chilli, thinly sliced
Thai basil leaves plus coriander leaves, to serve

1. Heat oil in a large saucepan over high heat and add the potato. Cook, stirring, for 2-3 minutes to soften slightly, then add the onion and cook, stirring, for a further 2-3 minutes or until soft. Add curry paste and stir until fragrant and potato and onion are coated. Stir in the coconut milk, stock and 2 cups (500ml) water until combined. Bring to the boil, then reduce heat to low and simmer for 30 minutes or until potato is just soft.

2. Stir in fish sauce, sugar and lime juice. Check seasoning for balance and add more fish sauce, sugar or lime as required. Cut chicken into 3cm pieces, add to sauce and simmer gently for 25 minutes or until chicken is cooked through

3. To serve, divide the noodles among bowls. Ladle the curry sauce over the noodles and garnish with spinach, chilli Thai basil and coriander to serve.