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Chicken in coconut milk broth

Chicken in coconut milk broth

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Impress guests with this Thai-inspired soup. And this warming, spicy meal-in-a-bowl is excellent for fuss-free entertaining.

Prep time: 10 mins
Cooking time: 25-30 mins
Serves: 4
Skill level: Easy peasy

Ingredients

When you're out shopping, look out for small jars of prepared lemon grass, root ginger, garlic and coriander - you'll usually find them in the spices or oriental foods section. Once opened, keep in the fridge.

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2tbsp sesame oil or olive oil
6 shallots, peeled and sliced
2 garlic cloves, crushed (or use 2tsp ready-prepared)
1tbsp very finely chopped lemongrass (or use ready-prepared)
2tsp grated fresh root ginger (or use ready-prepared)
4 skinless, boneless chicken breasts, cut into chunks
1 x 400ml can coconut milk
1 chicken stock cube, dissolved in 450ml (3/4 pint) hot water
Half a jar mild or hot sweet piquanté peppers, rinsed and drained
2 x 150g packs ready-to-use medium noodles
2tbsp chopped fresh coriander
Salt and freshly ground black pepper
Coriander sprigs, to garnish

Method

Heat the oil in a wok or large frying pan. Add the shallots, garlic, lemongrass, ginger and chicken and sauté over a medium heat for about 3-4 mins.
Add the coconut milk, chicken stock and sweet piquanté peppers. Bring to the boil, then reduce the heat and simmer for 15-20 mins until the chicken is cooked and the sauce has reduced a little.
Add the noodles and chopped coriander to the wok or frying pan and simmer for about 3-4 mins. Season with salt and pepper, if needed, then serve, garnished with coriander sprigs.

Cook's tip: When you're out shopping, look out for small jars of prepared lemon grass, root ginger, garlic and coriander - you'll usually find them in the spices or oriental foods section. Once opened, keep in the fridge. www.peppadew.co.uk

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