Name: Thai curry chicken noodle soup
Prep time: 25 min
Cook time: 30 min
Yield: 8
Cuisine: Thai
Ingredients: 2L water; 450g boneless skinless chicken breast; 450g snow peas, trimmed, cut crosswise in half; 1 (145g) package pad Thai noodles or wide rice noodles; 1 tbsp grapeseed or coconut oil; 40g thinly sliced shallots; 2 tsp red curry paste; 1 1/2 tsps madras curry powder; 1/2 tsp ground turmeric; 1/2 tsp ground coriander; 2 garlic cloves, crushed; 1 1/2L chicken stock; 240ml light coconut milk; 240ml unsweetened almond milk; 2 tbsp palm sugar; 2 tbsp fresh lime juice; 2 tbsp fish sauce; 90g fresh spinach leaves, torn in half; 10g coarsely chopped fresh coriander leaves, plus 8 sprigs, for garnish; 75g julienned green onions, white and light green; 4 Thai red chillies, seeded, chopped; 60g coarsely chopped toasted peanuts; 8 lime wedges