SPEEDY CHICKEN & COCONUT NOODLE BROTH
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
1 tbs coconut oil
¼ cup (60ml) yellow curry paste
400ml can coconut milk
4 cups (1 litre) chicken stock
2 small (about 400g) chicken breasts
150g snow peas, halved diagonally
¼ cup (55g) brown sugar
¼ cup (60ml) fish sauce
Juice of 1 lime
1 packet dried rice noodles, cooked according to packet instructions
Chopped roasted peanuts
Thinly sliced green chilli
PUTTING IT ALL TOGETHER:
Heat oil in a saucepan over medium heat, add curry paste and stir for 2 minutes until aromatic. Add coconut milk and stock, bring to a simmer and cook for 2 minutes. Add chicken and cover surface directly with a round of baking paper and simmer for 5 minutes, then remove from heat and stand for 10 minutes. Remove chicken from saucepan and cool briefly, then slice.
Bring stock to a simmer and blanch snow peas for 1 minute, then set aside. Stir in sugar, fish sauce and lime juice, and check seasoning. Return chicken to pan to warm through. Divide noodles among serving bowls and spoon in soup and chicken. Top with snow peas, herbs, peanuts, crisp shallots and chilli.