• 200 g thin rice noodles
• 1 tbsp olive oil
• 1 medium size onion thinly sliced
• 1 large carrot, sliced
• 1 large red capsicum
• 4 cloves minced garlic
• 1 tbsp fresh grated ginger
• 4-6 c chicken stock
• 350 g boneless chicken breast or thighs
• 250 g mushrooms thinly sliced
• 2-3 tbsp red curry paste
• 1 can coconut milk
• 2 large handfuls baby spinach
• 2 tbsp lime juice

Cook the noodles as to packet instructions.  Heat the oil in a large stockpot.  Add in the vegetables and saute until softened.  Add in the garlic and ginger and cook for a further 2 minutes.
Add in the chicken stock, chicken, mushrooms and curry paste and simmer until the chicken is cooked through.  
Place the cooked noodles into soup bowls and pour over the liquid.  Garnish with fresh corriander, basil, sliced chilli, spring onions or crushed peanuts.  (Serves 6-8)

Place the cooked noodles into soup bowls and pour over the liquid. Garnish with fresh corriander, basil, sliced chilli, spring onions or crushed peanuts. (Serves 6-8)