Thai-style Chicken Soup Recipe

Ingredients

• 15ml/1 tbsp vegetable oil

• 1 garlic clove, finely chopped

• 2 x 175g/6 oz boned chicken breasts, skinned and chopped

• 2.5ml/1/2 tsp ground turmeric

• 1.5ml/1/4 tsp hot chili powder

• 75g/3 oz creamed coconut

• 900ml/1 1/2 pints hot chicken stock

• 30ml/2 tbsp lemon or lime juice

• 30ml/2 tbsp crunchy peanut butter

• 50g/2 oz thread egg noodles, broken into small pieces

• 15ml/1 tbsp spring onions, finely chopped

• 15ml/1 tbsp chopped fresh coriander

• salt and ground black pepper

• 30ml/2 tbsp desiccated coconut and 1/2 red chili, seeded and finely chopped, to garnish

Serves 4

Method:

1. Heat the oil in a large saucepan and fry the garlic for 1 minute until lightly golden. Add the chicken and spices and stir-fry for a further 3-4 minutes.

2. Crumble the creamed coconut into the stock and stir until dissolved. Pour on to the chicken and add the lemon juice, peanut butter and egg noodles.

3. Cover and simmer for 15 minutes. Add the spring onions and coriander, season to taste with salt and pepper and cook for a further 5 minutes.

4. Fry the coconut and chili for 2-3 minutes, stirring until the coconut is lightly browned. Use as a garnish for the soup.