Curried Chicken Noodle Soup
- 1 garlic clove, minced
- 1 tblsp vegetable oil
- 2 tblsp curry powder (1 tbsp madras powder)
- 700ml chicken stock
- 1 can unsweetened coconut milk
- 115ml water
- 1 stalk of lemongrass, the woody top section discarded, the remainder minced
- 5 thin slices of peeled fresh gingerroot
- ½ tsp whole black peppercorns
- 225g chicken breasts
- 125g asian egg noodles, medium
- 1½ limes, juice only (about 3 tbsps)
- 3 tblsp Nam Pla (fish sauce)
- 1 small sprig of fresh coriander, chopped
- In a saucepan cook the garlic in the oil over moderately low heat, stirring until it is fragrant.
- Add the curry powder and cook for about 30 seconds.
- Stir in the stock, coconut milk, water, lemongrass, ginger root and the peppercorns. Bring the mixture to a simmer. Add the chicken and poach it for about 20 minutes, or until it is cooked through.
- Transfer the chicken with a slotted spoon to a plate. Using two forks, shred the chicken and stir it back into the broth.
- Add the noodles to the chicken broth, stir to soften and simmer for about 3 minutes.
- Add the lime juice and the fish sauce. Taste for seasoning, adding more fish sauce or lime juice as required.
- Using a tongs, divide the noodles among 6 bowls, and ladle the soup over them. Sprinkle the soup with the coriander.
- Tip: If freezing this soup, omit the noodles as these can be added in when reheating. They only take a few minutes to cook in the broth