Thai Chicken Noodle Soup

Are we having soup? Or are we having THIS? It’s soup, but it gives full takeaway vibes - perfect for a wintry weekend night in. ⁠ Fragrant curry broth. Baked chicken. Slurpy noodles. Plus a sneaky dose of Natural Body Glue for extra gut love.⁠
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GF | DF | RSF⁠
Serves 4⁠

Ingredients:
2 chicken breasts, sliced ⁠
4 tbsp coconut aminos⁠
2 tbsp raw honey⁠
2 tbsp extra virgin olive oil⁠
4 spring onions, finely sliced⁠
2 carrots, julienne⁠
1 shallot, finely sliced⁠
1 red chilli, finely sliced⁠
2 garlic cloves, minced⁠
1/4 cup red curry paste⁠
1 tbsp fish sauce⁠
1 400g cans full-fat coconut milk⁠
1 lime, juice & zest⁠
1/4 cup Gevity Rx Body Glue - Natural⁠
280g baby spinach⁠
450g rice noodles⁠
Fresh coriander, to garnish ⁠
Fresh basil, to garnish ⁠
Lime wedge, to serve ⁠

What to do: 
1. Preheat oven to 180°C (fan-forced). In a small bowl, combine 2 tablespoons coconut aminos and 2 tablespoons raw honey. Toss the sliced chicken breast in the marinade, then spread out on a lined baking tray.⁠
⁠2. Bake for 20–25 minutes, or until golden and cooked through. Set aside.⁠
In a large pot, heat the olive oil over medium heat. Add the spring onions, carrots, shallot, red chilli and garlic. Cook for 3–4 minutes, stirring occasionally, until softened and fragrant.⁠
⁠3. Stir in the red curry paste and cook for 1 minute. Add fish sauce, the remaining 2 tablespoons of coconut aminos, coconut milk, lime juice, and zest. Stir well. ⁠
⁠4. Add Gevity Rx Bone Broth with 2 cups of boiling water. Stir well and bring to a gentle simmer. Add chicken slices back to the pot and stir through the baby spinach, and let it wilt for 1–2 minutes. Meanwhile, cook rice noodles according to the packet instructions. Drain and rinse under warm water to prevent sticking.⁠
⁠5. Divide the cooked noodles between bowls. Ladle over the hot soup and garnish with fresh coriander, basil and a lime wedge.⁠