Thai Chicken Soup

This is a classic dish not only from Thailand but generally from Asia which is gaining popularity in many countries in the West serves four

This is a classic dish not only from Thailand but generally from Asia which is gaining popularity in many countries in the West serves four

Ingredients

1 tablespoonvegetable oil
1garlic clove, finely chopped
2boneless chicken breasts about 175 g each, skinned and chopped
1/2 teaspoonground turmeric
1/4 teaspoonhot chilli powder - or more to taste
75 gcreamed coconut
900 mLhot chicken stock
2 tablespoonslemon or lime juice
2 tablespoonscrunchy peanut butter
50 gthread egg noodles, broken into small pieces
1 tablespoonspring onions finely chopped
1 tablespoonchopped fresh coriander
to tasteSalt and ground black pepper
2 tablespoonsdesiccated coconut and half fresh red chilli seeded and finally chopped to garnish

1

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

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

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

Pour onto the chicken then add the lemon or lime juice, peanut butter and egg noodles
5

Cover and simmer for about 15 minutes.
6

At the spring onions and fresh coriander, then season well and cook for a further five minutes.
7

Meanwhile, place the desiccated coconut and Chile in a small frying pan and heat 2 to 3 minutes, stirring frequently, until the coconut is lightly browned
8

Serve the soup in warmed bowls sprinkle with the fried coconut and Chile