Thai-Style Chicken Peanut and Noodle Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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soup Ingredients:
180 g egg noodles |
500 ml water |
32 g peanut butter |
6 g minced garlic |
200 ml coconut milk lite |
170 g chicken breast, raw |
35 g spring onions |
1 pinch dried chili flakes |
2 tbsp soy sauce |
1 tbsp lime juice |
5 g fresh coriander |
Directions:
1. Boil water, add stock cubes and noodles. Cook noodles for about 3 minutes.
2. In a pan, heat the oli and fry the garlic. Add the peanut butter and coconut, stir to form a paste. Drain the noodles and add the stock to the paste, mix together.
3. Bring to a simmer, add the remaining ingredients except lime juice and coriander, and heat until chicken hot.
4. Add the noodles, lime juice and coriander, serve immediately.
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