Chicken Recipes

THAI CHICKEN SOUP

This filling and tasty soup is very quick to prepare and cook.

INGREDIENTS
1 tablespoon vegetable oil
1 garlic clove, finely chopped
2 boned chicken breasts, about 6 ounces each, skinned and chopped
1/2 teaspoon ground turmeric
1/4 teaspoon hot chili powder
3 ounces creamed coconut
3 3/4 cups hot homemade or canned chicken stock,
2 tablespoons lemon or lime juice
2 tablespoons crunchy peanut butter
1 cup thread egg noodles, broken into small pieces
1 tablespoon scallions, finely chopped
1 tablespoon chopped fresh cilantro
salt and black pepper
2 tablespoons dried coconut and 1/2 fresh red chili, seeded and finely chopped, to garnish

SERVES 4

1. Heat the oil in a large pan and fry the garlic for 1 minute, until lightly golden. Add the chicken and spices and stir-fry for another 3—4 minutes.

2. Crumble the creamed coconut into the hot chicken stock and stir until dissolved. Pour onto the chicken and add the lemon or lime juice, peanut butter and egg noodles.

3. Cover the pan and simmer for about 15 minutes.

4. Add the chopped scallions and t cilantro, then season well and cook for another 5 minutes. Meanwhile, place the dried coconut and chili 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 hot chili.