Thai Chicken and Noodle Soup (SB)

By hmp13

Ingredients

• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• 2 skinless, boneless chicken breasts, halves, about 6 ounces each, chopped
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/2 cup grated creamed coconut
• 3 3/4 cups chicken stock, hot
• 2 tablespoons lemon or lime juice
• 2 tablespoons crunchy peanut butter
• 1 cup thread egg noodles broken into small pieces
• 1 tablespoon chopped scallions
• 1 tablespoon chopped fresh cilantro
• Salt and pepper
• Shredded coconut and finely chopped fresh red chili, to garnish

Preparation

Step 1

Heat the oil in a large pan. Add the garlic and fry for 1 minute until light golden. Add the chicken and spices and stir fry for 3 to 4 minutes.

Sprinkle the creamed coconut into the hot chicken stock and stir until it dissolves. Pour onto the chicken meat and add the lemon or lime juice, peanut butter, and thread egg noodles.

Cover the pan and simmer for 15 minutes. Add the scallions and fresh cilantro, season well with slat and pepper. Simmer for 5 minutes longer.

Meanwhile, heat the shredded coconut and chili in a small, dry skillet for 2 to 3 minutes, stirring frequently, until the coconut is light brown.

Pour the soup into bowls and sprinkle with the dry fried coconut and chili.