QUICK LISTEN - BSF (From Ep 351)

BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie reviews After The Fall by Kirsten Alexander SCREEN: Corrie reviews Cry Wolf SBS on Demand FOOD: Caro has a recipe DAVID HERBERT – GARNISH WITH CORIANDER LEAVES AND PEA SHOOTS Spicy: Thai chicken soup; opposite, pea soup with parmesan crisps THAI CHICKEN SOUP 1 tablespoon vegetable oil 2 tablespoons Thai green curry paste 3 spring onions, sliced 450g chicken breast, thinly sliced 160ml coconut milk 650ml chicken stock 1-2 green chillies, deseeded and finely sliced 1 tablespoon grated fresh ginger 100g dried rice vermicelli noodles 200g sugar snap peas or snow peas, halved lengthways 2 heads pak choi, leaves separated Juice 1 lime, wedges to serve Small bunch coriander, roughly chopped, plus sprigs to garnish Pea shoots, to garnish Heat oil in large saucepan; add curry paste and spring onions. Fry for 2 minutes until aromatic; add chicken and coat in paste. Add coconut milk, stir to combine, then add stock, chillies and ginger. Bring to the boil and simmer for 10-12 minutes or until chicken is cooked Add noodles, sugar snap peas, pak choi and lime juice. Simmer for 3-5 minutes until noodles are tender. Check seasoning, ladle into serving bowls and garnish with coriander leaves and pea shoots. Serve with lime wedges. Serves 4