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Chop up the clove of garlic, ginger and a chilli. As well as some spring onion and coriander for garnish later on.
We're going to poach the chicken so it pulls apart. Very simple, stick a tit in a pot of boiling water for 15-20 minutes until cooked.
Fry off those aromatics in a bit of oil until they start to go soft, then add a cute little pot of Thai curry paste. Stir that until it's saucy before adding 300ml of water.
Pour in a can of coconut milk and stir until all the lumps have gone and it's silky smooth.
Add a splash of soy sauce, a dash of fish sauce and some sugar, then it's time to toss the noodles in. As well as some healthy leafy greens. I'm using pak choi like a Tory bastard but if you can't get it, spinach will do.
Pull the chicken until it's more shredded than the blokes around the Love Island swimming pool. Add it to the pot.
Get it all in a bowl, and grab your garnish from earlier. Some coriander, spring onions, chilli and chilli oil too if you're a hard man. A big squeeze of lime and you are DONE.