Thai Chicken Soup

Serves 4

1 tbsp vegetable oil

1 garlic clove, finely chopped
2 boned chicken breasts, about 175g/6 oz each, skinned and chopped
½tsp ground turmeric
¼tsp hot chilli powder
75g/3oz creamed coconut or small tin coconut cream
1½ pints hot chicken stock
2 tbsp lemon or lime juice
2 tbsp crunchy peanut butter
50g/2oz thread egg noodles, broken into small pieces
1 tbsp spring onions, finely chopped
1 tbsp chopped fresh coriander
Salt and black pepper
2 tbsp desiccated coconut and ½ fresh red chilli, seeded and finely chopped to garnish

1. Heat oil in large pan and fry garlic for 1 minute until lightly golden. Add the chicken and
spices and stir fry for a further 34-4 minutes.
2. Crumble the creamed coconut into the hot chicken stock and stir until dissolved (or add tin
of coconut cream). Pour onto the chicken and add the lemon juice, peanut butter and egg
noodles.
3. Cover the pan and simmer for about 15 minutes.
4. Add the spring onions and fresh coriander, then season well and cook for a further 5
minutes. Meanwhile, place the desiccated coconut and chilli in a small frying pan and heat
for 2-3 minutes, stirring frequently.
5. Serve the soup in bowls and sprinkle each one with some fried coconut and chilli.