(recipe for four servings)
need:
1 chicken breast with no skin
6 cups chicken stock- bouillon do a good gluten and nasties free one if you don’t have time to make your own
2 teaspoons red curry paste
gluten free rice noodles- a handful will do
1 red bell pepper very thinly sliced
4 scallions, sliced in diagonals
a handful of chopped corriandera
1 lime to squeeze on serving
make:
bring the chopped chicken, broth and 2 cups water to a light simmer. lower the heat, cover and simmer until the chicken is cooked through, roughly 30 minutes or so.
remove the chicken and let it cool down separately.
shred the meat and leave aside.
strain the broth and whisk in the curry paste and bring it back to a simmer over medium-ish heat.
add the noodles and pepper and cook until the noodles are just tender, about 3 minutes should be fine.
gently stir in the chicken.
ladle the soup into bowls and top with the scallions and cilantro leaves and serve with a little lime squirted on top.
i also added some shredded carrot, a fried egg, some low salt soy sauce to mine and some chopped chillis as i like it spicy but the original recipe is above. fried egg addition is SAVAGE though.
enjoy 🙂
nicesimplethings 
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