For the curry paste, combine all of the ingredients in a food processor and blend until fine. 

For the soup, heat the oil in a pot over medium heat.

Add the onion and chicken and fry, 5 minutes.

Turn the heat up to high and add the mushrooms and fry, 2 minutes.

Add 3-4 tablespoons of the prepared curry paste and fry, 2 minutes.

Add the coconut milk and stock; turn the heat back down to medium heat and simmer, 10 minutes.

Add the rice noodles and corn and simmer until tender, 2 minutes.

Stir in the sugar snaps and chopped coriander.

Season the soup to taste and scatter some small basil leaves over each portion. 

TIP: 

The curry paste can be kept, sealed in a sterilized jar, in the fridge for up to 2 weeks.

TIP: 

Wild mushrooms such as Shimeji, oyster and shiitake mushrooms can be found in the fresh produce aisle of most

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