Some of my favourite flavours all in one bowl. Use your favourite brand of Thai paste and be aware that they vary greatly especially in chilli-heat factor.

Ingredients

• 1 double chicken breast ( without skin)
• 2 stalks lemon grass, thinly sliced
• 2 each red and green chillies, deseeded and sliced
• about 4 tblsp Thai red curry paste
• 4 cups chicken stock
• 6-8 shiitake mushrooms
• 125 grams rice vermicelli noodles
• ¼ cup coriander leaves
• salt and pepper, fish sauce and lime or lemon juice to season

Method

1. Finely slice the chicken breast and toss in the hot oil in a wok or deep frying pan.
2. Add the lemon grass, chillies, curry paste and cook a further minute.
3. Stir in the chicken stock and shiitake mushrooms and vermicelli noodles bring to a simmer for 3 minutes until the noodles are soft. Scatter in the coriander and season with salt, pepper, fish sauce and lime or lemon juice. Serve in bowls.

Cooks Tips

- Only use the white part of the lemon grass stalk. - add a couple of slices fresh ginger, 1-2 kaffir lime leaves, or ½ cup crispy fried shallots as optional extras