Ingredients:

Allergens in bold

Lime

Ground Coriander

Diced Chicken Thigh

Shallot

Chestnut Mushrooms

Ginger

Garlic Clove

Galangal

Nam Prik Pao

Green Thai Curry Paste (crustaceans, fish)

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Palm Sugar

Lime Leaves

Coconut Milk

Coriander

Vermicelli Noodles

Nutritional Information:

Per serving: Energy (kcal) 1077 Fat 52g of which saturates 5g Carbohydrates 107g of which sugars 11g Protein 41g Salt 0.56g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Southeast Asia is full of world-renowned rice noodle soups, from Malaysian laksa to Vietnamese pho. Yet in Thailand, such dishes are usually found hiding in plain sight. After all, when a Thai cook prepares their curry to a more comforting, brothy consistency, serving it with a decent slurp of rice noodles, it’s treated as simply a regional variant of the dish, not an all-new Instagram-friendly food trend. Nevertheless, this recipe boasts just as much healing, toasty warmth and nose-grabbing spice as its more famous cousins— not to mention some extra fiery umami courtesy of nam prik pow, a dark and well-rounded Thai chilli paste

• Preparation time:

  For 2 - 30 minsFor 4 - 40 mins

• Cooking time:

  For 2 - 40 minsFor 4 - 50 mins