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Thai Chicken Soup

The subtle combination of herbs, spices and creamed coconut makes this satisfying soup a special treat.

ingredients

serves 4
15 ml (1 tbsp) vegetable oil
1 garlic clove, finely chopped
2 x 6 oz boneless chicken breasts, skinned and chopped
2.5 ml (1/2 tsp) ground turmeric
1.5 ml (1/4 tsp) hot chilli powder
75 g (3 oz) creamed coconut
900 ml (1 1/2 pints) 3 3/4 cups hot chicken stock
30 ml (2 tbsp) lemon or lime juice
30 ml (2 tbsp) crunchy peanut butter
350 g (12 oz) thread egg noodles, broken into small pieces
15 ml (1 tbsp) finely chopped spring onion
15 ml (1 tbsp) chopped fresh coriander
salt and ground black pepper
30 ml (2 tbsp) desiccated coconut and 1/2 fresh red chilli, seeded and finely chopped, to garnish

method

1. Heat the oil in a large pan and fry the garlic for 1 minute until lightly golden. Add the chicken, turmeric and chilli powder and stir-fry for a further 3 - 4 minutes.

2. Crumble the creamed coconut into the hot chicken stock and stir until dissolved. Pour on to the chicken and add the lemon or lime juice, peanut butter and egg noodles.

3. Cover and simmer for about 15 minutes. Add the spring onion and coriander, then season well and cook for a further 5 minutes.

4. Meanwhile, place the desiccated coconut and chopped chilli in a small frying pan and heat for 2 - 3 minutes, stirring frequently, until the coconut is lightly browned.

5. Serve the soup in bowls sprinkled with the fried coconut and chilli.

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