Thai Chicken Soup

A typical chicken soup from Thailand of which there are many, many variations according to the chefs, this is a good tried and tested one

A typical chicken soup from Thailand of which there are many, many variations according to the chefs, this is a good tried and tested one

Ingredients

40 mins

4 servings

1 tablespoonvegetable oil
1 clovegarlic, finely chopped
2 (175 g)boned chicken breasts skinned and chopped
1/2 teaspoonground turmeric
1/4 teaspoonhot chilli powder
75 gcream coconut
900 mLhot chicken stock
2 tablespoonslemon or lime juice
2 tablespoonscrunchy peanut butter
1 cupthread (thin) egg noodles broken into small pieces
1 tablespoonspring onions finely chopped
1 tablespoonfresh coriander
to tastesalt and pepper
2 tablespoonsdesiccated coconut, half fresh red chilli, seeded and finely chopped, to garnish

40 mins

1

Heat the oil in a large pan fry the garlic for 1 minute until lightly golden.
2

Add the chicken and spices and stir fry for a further 3 to 4 minutes
3

Crumble the cream coconut into the hot chicken stock and stir until dissolved.
4

Pour on to the chicken and add the lemon juice, peanut butter and egg noodles
5

Cover and simmer for about 15 minutes.
6

Add the spring onions and fresh coriander, and season well and cook for a further 5 minutes
7

While it is cooking place the coconut and chile in a small frying pan and heat for 2 to 3 minutes stirring frequently until the coconut is lightly browned
8

Serve the soup in bowls sprinkled with the fried coconut and chile