Starters Recipes - Chicken Noodle Soup Recipe

Ingredients

• 1 sheet of dried egg noodles from a 250g/9oz pack

• 1 tablespoon vegetable oil

• 4 skinless, boneless chicken thighs (diced)

• 1 bunch spring onions (sliced)

• 2 garlic cloves (chopped)

• 1 cm/1/2 in piece root ginger (peeled and finely chopped)

• 900ml/1 1/2 pt chicken stock

• 200ml/7fl oz coconut milk

• 3 teaspoons Thai red curry paste

• 3 tablespoons peanut butter

• 2 tablespoons soy sauce

• 1 small red pepper (chopped)

• 50g/2oz frozen peps

Serves 4-6

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Method:

1. Put the noodles in a shallow dish and soak in boiling water, or as per instructions on the package.

2. Heat the oil in a large wok. Add the diced chicken and fry for 5 minutes, stirring, or until lightly browned. Add the white part of the spring onions, the garlic and ginger and fry for a further 2 minutes, stirring.

3. Stir in the chicken stock, coconut milk, red curry paste, peanut butter and soy sauce. Bring to the boil, stirring, then simmer for 8 minutes, stirring occasionally.

4. Add the red pepper, peas and green spring onion tops and cook for 2 minutes. Add the drained noodles. Serve hot.