Method

Using a nutribullet, food processor or handheld blender, puree the shallot, garlic, herbs, kaffir lime leaves and coconut milk until you have a smooth light green sauce. This is pretty key to getting the green colour and also gets rid of any bits. Leave aside.

Grab a medium pot (preferably non stick) and heat up a big glug of vegetable oil over a low heat. Add the green curry paste and cook on low for 5 minutes. This is when I got my chicken prepped.

Add the pureed green coconut milk concoction to the curry paste and cook for a further 10 minutes over a low heat so it gently simmers away. Remember, this has raw onion etc so needs the time to cook out. Now add the fish sauce, soy sauce, lime juice, brown sugar and chicken stock to the mix and bring to the boil. Reduce to a low simmer and gently cook for 15 minutes. After a little while have a taste to make sure you’re happy with the sweet/sour/salty balance.

While that’s on, pour boiling water over your rice noodles and using tongs, work through until just about cooked but not quite. Drain the water out and portion out into your serving bowls.

Back to the soup – stir through your chicken now and turn up the heat. Once boiling again, reduce and leave to simmer until your chickens cooked – around 5 minutes is all it’ll need. Add whatever greens your using now along with any extra coriander you have. After a minute or two (you want the greens to have a lil crunch) turn off the heat and pour the soup over the noodles and portion out the chicken and greens on top.

Eat this straight away as the noodles will gradually soak up all the soup.