Spicy Coconut Chicken Soup

200g Vermicelli noodles
2 teaspoons peanut oil
2 tablespoons red curry paste
500g chicken thigh fillets, sliced
2 1/2 cups water
400 ml light coconut milk
1 cup broccoli florets
1 cup bean sprouts
1/2 cup coriander leaves
1 sliced red chilli
lime wedges to serve

1. Place noodles in a heatproof bowl. Cover with boiling water. Soak for 5 minutes until tender. Drain well.
2. Meanwhile, heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 minute until fragrant. Add chicken and cook for 4-5minutes.
3. Blend in water and coconut milk. Simmer for 5 minutes. Add broccoli and simmer for another 2-3 minutes.
4. Divide noodles among serving bowls. Ladle soup over. op with bean sprouts, coriander leaves and chilli. Serve with lime wedges.

Serves 4     6/10