1 medium red chilli, halved, deseeded and cut into shreds
2 tbsp fresh coriander
wedges of lime
Method
Put the oil in a large saucepan and fry shallots, garlic, mushrooms and squash until golden (about 3mins. Add turmeric and curry paste. Stir and cook for 1min. Add coconut milk and stock and bring to a simmer. Cook for 10mins then add chicken and Tenderstem and cook for another 5mins until chicken is cooked through and the squash is tender. Season with the sugar, lime and fish sauce and adjust to your taste. Cook the noodles, put in bowls, spoon the chicken over and top with the spring onion, chilli, lime wedges and coriander. Serve.
Recipe by appetite magazine at https://www.appetitemag.co.uk/thai-style-chicken-shitake-and-coconut-broth/