Thai Curry Noodle Soup

1. 1

   Peel and dice the potatoes (about 2cm squares) and chop the carrot into half moons. De-skin the garlic cloves and shallots (keep them whole if low FODMAP) . In a deep saucepan fry the potatoes, garlic, carrot, and shallots with the curry powder for 3 minutes (stir continuously making sure the veggies are coated in the curry powder).

2. 2

   Now add the coconut milk, curry paste, chicken broth, bring to a boil (stir continuously).

3. 3

   Now add the chicken and bring the curry to a light simmer and cook for 30 minuets. While waiting soften the noodles by placing them in a large bowl emerging them in cool/warm water (not hot) for 15 -20 minuets.

4. 4

   By now the noodles should be soft so place them in serving bowls. Make sure the chicken is cooked all the way through; if it's ok place the chicken onto of the noodles and then pour the curry soup over the noodles making sure to get the vegetables (Low FODMAPers, avoid the shallots and garlic)

5. 5

   Garnish with some coriander and enjoy!

* Per serving · 4 servings · Values may vary.