This warmly spiced Coconut and Chicken Noodle Soup is absolutely delicious and as happy at a midweek meal as taking centre stage at a dinner party. Perhaps one amongst friends though as the noodles can require a little slurping at times! Full of incredible Thai flavours this soup is a real crowd pleaser.
Keyword Thai Chicken Noodle Soup
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1 ½tspdried chilli flakesor one/two red chillis
2inner stalkslemon grass
4tbspground nut oil
750grams"Straight to the Wok AMOY" ribbon rice noodlesThey come in 150g pairs in a pack.
Place all the paste ingredients into the bowl of your food processor and whizz until a paste forms.
Fry the flattened chicken at a high heat to give it some deep colour/scorching. Set aside and slice into bite sized pieces.Keep warm if you are serving straight away.
Fry the paste gently in a large saucepan for a couple of minutes. Add the coconut milk and mix well allow to simmer for five mins to thicken up slightly. Season to raste with salt. Add the chicken and noodles. Stir to break up the noodles and bring everything up to temperature.
Spoon into bowls and top with a fresh scattering of Coriander.
Apply to Babooshka Face
Obvs the level of heat in this Thai Soup is up to you. Feel free to add more or less. You can play around with the paste too. Add real Chillis, Ginger whatever floats your Thai boatI have said that this amount feeds six. It does so easily.You could serve this as a Starter too. Obvs in half sized portions. This will sit as left overs in the fridge so I am never concerned if I have over catered.