Coconut Chicken Noodle Soup

• porcje: Serves 2
• całkowity czas: 41 minutes

Składniki

3 chicken thighs skinless and boneless

1 litre chicken stock

3 garlic cloves

10g fresh ginger

1 shallot

1 chilli halved

1 tbsp black peppercorns

2 shallots

1 red chilli I only had a mild one could go hotter

5-6 spring onions (white part only)

4 garlic cloves

10g fresh ginger

1 tbsp coconut oil

2 tbsp Thai red curry paste

8-10 coriander stalks

1 tsp tumeric

1 tbsp fish sauce

2 tbsp dark soy sauce

1 tbsp light brown sugar

1 tin coconut milk

120g noodles

2 Pak Choi

Your favourite chilli oil

Spring onion tops

Fresh coriander leaves

Wskazówki

Add the chicken stock to a pan with garlic, ginger, chilli and peppercorn. Then add the chicken thighs and poached for 30 mins remove the chicken shred it and set it to one side.

Add coconut oil to a pan when hot add the shallot, chilli, spring onion, garlic and ginger. Once softened add the red curry paste

Then add chopped coriander stalks, tumeric, fish sauce, soy sauce and the sugar.

Strain the chicken stock into the pan then add the coconut milk and the chicken. Simmer for 10 mins then add the noodles

Once the noodles are cooked add the Pak Choi this will only need 1 minute then you’re ready to serve finish with a squeeze of lime juice

Top with chilli oil, spring onion greens and fresh coriander