Ginger Chicken and Coconut Broth with Vegetable Noodles

Ingredients:

2 x carrot

300g free-range chicken thighs

1 handful of fresh coriander

150g courgette

40g creamed coconut

1 garlic clove

4cm fresh ginger

1 lime

1 red onion

1 vegetable stock cube

80g baby sweetcorn

2 tbsp red Thai curry paste

Method:

1. Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Dissolve the stock cube and creamed coconut in a jug with 350ml boiling water. Stir in three-quarters of the curry paste.

2. Cut the onion into bite-sized pieces. Place the chicken and onion on a baking tray, then drizzle with 1/2 tsp oil. Spread the remaining curry paste over the chicken; season with sea salt and black pepper. Place in the oven for 20-25 mins, until the chicken is cooked through and the onion has softened. Ensure your chicken is thoroughly cooked by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.

3. Peel the ginger and garlic, then finely chop. Peel the carrots. Using a peeler, slice the carrots and courgette into thin strips (or use a julienne peeler or spiralizer).

4. Make the broth; heat a medium pan with 1/2 tsp oil on a medium heat. Add the ginger and garlic, cook for 1 min until softening, then pour in the coconut stock mixture. Add the sweetcorn and the juice from half the lime, then simmer for 10 mins. Add the vegetable noodles to the pan for the last minute, cooking to soften.

5. Meanwhile, roughly chop the coriander. When the chicken is cooked, remove the tray from the oven. Add the cooked onion and half the coriander to the broth. Stir.

6. Thinly slice the chicken. Serve the broth. Lay the chicken over the top, and serve with the remaining lime and remaining coriander.