Healthy one-dish wonders

We’ve made some of our favourite comfort foods a little bit lighter, but they’re still just as hearty and indulgent

- ANNA GLOVER

Spicy coconut chicken noodle soup

This slurp-able bowl of comforting noodles was inspired by classic Thai red curry. You can use ready-made red curry paste but the freshness of the paste in the recipe below really sings in the soup, and will help ward off any winter blues. Try prawns, tofu or finely chopped veg such as butternut squash, sweet potatoes or shiitake mushrooms instead of chicken, if you like.

45 MINUTES | SERVES 4 | EASY | LC

• vegetable or coconut oil 1 tbsp
• red curry paste 150g (see below)
• skinless, boneless chicken thighs or breasts 4
• coconut milk 400g
• vegetable or chicken stock 600ml
• lime leaves 3-5
• brown sugar a pinch, or to taste
• fish sauce 2-4 tsp, or to taste
• lime juice to taste

TOPPINGS

• rice noodles 4 nests, cooked and drained
• small bunch, leaves picked, stalks chopped
• thai basil or mint ½ small bunch, leaves picked
• bean sprouts a handful, cooked following pack instructions
• bamboo shoots 225g tin, drained
• mangetout 50g, finely sliced
• carrot 1, finely sliced
• lime 1, cut into wedges
• coconut cream 2 tbsp, loosened with water for
• drizzling (optional)
• spring onions 4, shredded
• red chilli 1, shredded

RED CURRY PASTE (MAKES ABOUT 350G)