Thai Chicken Noodle Soup Recipe
Ingredients
| 1 sheet of dried egg noodles from a 250 g/9 oz pack | ||
| Oil | 1 Tablespoon | |
| Boneless skinless chicken thighs | 4 , diced | |
| Spring onions | 1 Bunch (100gm), sliced | |
| Garlic | 2 Clove (5gm), chopped | |
| 2 cm/3/4 inch piece fresh ginger root, finely chopped | ||
| 850 ml/1 1/2 pints/3 3/4 cups chicken stock | ||
| 200 ml/7 fl oz/scant 1 cup coconut milk | ||
| 3 tsp red Thai curry paste | ||
| Peanut butter | 3 Tablespoon | |
| Light soy sauce | 2 Tablespoon | |
| Red bell pepper | 1 Small, chopped | |
| 60 g/2 oz/1/2 cup frozen peas | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Put the noodles in a shallow dish and soak in boiling water following the instructions on the packet.
2. Heat the oil in a large saucepan or wok, add the chicken, and fry for 5 minutes, stirring until lightly browned. Add the white part of the spring onions (scallions), the garlic and ginger and fry for 2 minutes, stirring. Add the stock, coconut milk, curry paste, peanut butter and soy sauce. Season with salt and pepper to taste. Bring to the boil, stirring, then simmer for 8 minutes, stirring occasionally. Add the red (bell) pepper, peas and green spring onion (scallion) tops and cook for 2 minutes.
3. Add the drained noodles and heat through. Spoon into individual bowls and serve with a spoon and fork.
2. Heat the oil in a large saucepan or wok, add the chicken, and fry for 5 minutes, stirring until lightly browned. Add the white part of the spring onions (scallions), the garlic and ginger and fry for 2 minutes, stirring. Add the stock, coconut milk, curry paste, peanut butter and soy sauce. Season with salt and pepper to taste. Bring to the boil, stirring, then simmer for 8 minutes, stirring occasionally. Add the red (bell) pepper, peas and green spring onion (scallion) tops and cook for 2 minutes.
3. Add the drained noodles and heat through. Spoon into individual bowls and serve with a spoon and fork.
Chef
