Chicken and Noodle Soup Recipe
Recipe Number: 1214067697
Contributor: Admin
Rating: Recipe Unrated
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Serves: 4-6
Calories Per Serving: Cooking
Preparation Time: 10 minutes plus 5 minutes to soak.
Difficulty: Easy
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| Ingredients: |
1 sheet of dried egg noodles from a 250g/9 oz pack
1 tbsp oil
4 skinless, boneless chicken thighs, diced
1 bunch spring onions, sliced
2 garlic cloves, chopped
2 cm/3/4 inch piece fresh ginger root, chopped finely |
850ml/1 and 1/2 pints chicken stock
200ml/7 fl oz coconut milk
3 tsp red Thai curry paste
3 tbsp peanut butter
2 tbsp light soy sauce
1 small red pepper, chopped
60g/2 oz frozen peas
salt and pepper |
| Cooking Instructions: |
1) Put 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 a wok, add the chicken, and fry for 5 minutes, stirring until lightly browned. Add the white part of the spring onions, the garlic and ginger and continue to fry for 2 minutes, stirring.
3) Add the stock, coconut milk, curry paste, peanut butter and soy sauce, and season to taste. Bring to the boil, stirring, then simmer for 8 minutes, stirring occasionally. Add the red pepper, peas and green spring onion tops, and cook for 2 minutes. |
| Serving Suggestions: |
| Add the drained noodles and heat through. Sppon into individual bowls and serve with a spoon and a fork. |
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