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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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thai inspired Ingredients:
1 tablespoon sesame oil |
1/2 teaspoon dried chili pepper flakes |
1 teaspoon ground coriander |
1 garlic clove, crushed |
2 teaspoons brown sugar |
1 tablespoon fish sauce |
2 cups chicken stock |
400 ml coconut cream |
4 medium chicken breasts, skinless, boneless |
140 g egg noodles, cooked |
1 cup basil leaves, roughly torn |
Directions:
1. heat oil in pan, gently cook chilli, corriander and garlic till fragrant.
2. add sugar, fish sauce, stock and coconut cream to pan and bring to boil. reduce heat and simmer 10 mins.
3. slice chicken into 2cm strips and add to pan, gently simmer till cooked thru.
4. stir in noodles and serve immediately in bowls with torn basil leaves to garnish.
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