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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 4 |
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This classic Oriental soup now enjoys worldwide popularity Ingredients:
1 tablespoon peanut oil |
2 garlic cloves (finely chopped) |
12 ounces boneless skinless chicken breasts (cook & chopped) |
1 teaspoon ground turmeric |
1/2 teaspoon chili powder |
3 ounces creamed coconut |
3 3/4 cups chicken broth |
2 tablespoons lime juice |
2 tablespoons crunchy peanut butter |
2 ounces egg noodles (broken into small pieces) |
1 tablespoon spring onion (finely chopped) |
1 tablespoon fresh coriander (chopped) |
1 teaspoon salt |
Directions:
1. .Heat oil in large pan & fry the garlic for 1 minute until lightly golden.
2. Add the chicken and spices and stir-fry for a further 3-4minutes.
3. Crumble the creamed coconut into the hot chicken stock & stir until dissolved.
4. Pour on to the chicken , then add the lemon or lime juice, peanut butter & egg noodles.
5. Cover and simmer for about 15 minutes,.
6. Add the spring onions & fresh coriander, then season well & cook for a further 5 minutes.
7. Serve in warmed bowls can garnish with fried coconut and chilli.
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