Thai Chicken Soup

Source : Heat The Oil In A Large Pan And Fry The Garlic For One Minute Until Lightly Golden Add The Chicken And Spices And Stir Fry For A Further 3 To 4 Minutesc...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : November 19, 2021

Step:

  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


Ingredients

  1. 1 tablespoon vegetable oil
  2. 1 garlic clove, finely chopped
  3. 2 boneless chicken breasts about 175 g each, skinned and chopped
  4. 1/2 teaspoon ground turmeric
  5. 1/4 teaspoon hot chilli powder - or more to taste
  6. 75 g creamed coconut
  7. 900 mL hot chicken stock
  8. 2 tablespoons lemon or lime juice
  9. 2 tablespoons crunchy peanut butter
  10. 50 g thread egg noodles, broken into small pieces
  11. 1 tablespoon spring onions finely chopped
  12. 1 tablespoon chopped fresh coriander
  13. to taste Salt and ground black pepper
  14. 2 tablespoons desiccated coconut and half fresh red chilli seeded and finally chopped to garnish

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