Food for the (Gluten Intolerant) Soul

Ingredients:

• 3 tablespoons green curry paste
• 3 cm piece ginger or galangal, finely chopped
• 2 lemongrass stalks, finely sliced
• 6 freeze-dried kaffir lime leaves
• 1 fresh red chili, chopped
• 1 small red bell pepper, chopped
• 500g boneless, skinless chicken breast, cut into chunks
• 1 ½ cups water
• 2 tablespoons lime juice
• A handful of fresh basil and coriander, roughly chopped
• 2 x 400ml cans coconut milk
• 250-350g cooked rice noodles
• Additional coriander, roughly chopped
• Black pepper, to taste

Instructions:

1. Cook the Aromatics:
   • In a large pan, add the green curry paste, ginger, lemongrass, kaffir lime leaves, red chili, and red pepper.
   • Bring to a gentle simmer over medium heat and cook, uncovered, for 2-3 minutes until fragrant.
2. Add Chicken and Simmer:
   • Add the chicken chunks and water to the pan.
   • Cover and simmer for about 30 minutes until the chicken is tender.
3. Finish with Lime and Herbs:
   • Stir in the lime juice, coriander, and season with black pepper.
   • Add the cooked rice noodles and mix well.
4. Add Coconut Milk and Serve:
   • Pour in the coconut milk and gently heat the soup without boiling.
   • Serve hot, garnished with additional fresh coriander and basil.