Pasta
Coconut chicken noodle soup
An incredibly quick Coconut chicken noodle soup with creamy coconut and some heat from the chilli. Sprinkle with fresh coriander or a squeeze of lime if you have it.
Ingredients
- noodles: 1 nest medium egg noodles
- spring onions: 3 spring onions, chopped
- coconut milk: 200ml/7fl oz coconut milk
- chicken stock: 200ml/7fl oz chicken stock made with ½ a stock cube
- chicken thighs: 1-2 chicken thighs or drumsticks, skin removed
- black pepper: salt and freshly ground black pepper
Method for Coconut chicken noodle soup
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Boil the kettle. Break up the noodles and put into a bowl. Cover with boiling water, set aside, and allow the noodles to soften completely – about 10 minutes.
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Meanwhile, add the white part of the spring onion to a saucepan with the coconut milk, stock and a twist of black pepper. Bring to a simmer, add the chicken thighs and cook for 15-20 minutes. Don’t boil it or the chicken will be tough and the coconut milk will separate (If you use boneless chicken thighs simmer for 8-10 minutes).
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Remove the chicken from the saucepan and check that it is completely cooked. If it’s pink near the bone, return it to the stock for another 5 minutes. When cooked, set the chicken thighs aside to cool slightly.
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Drain the noodles and add them to the coconut liquid. Chop the chicken from the bone and stir into the soup with the green part of the spring onion. Season with salt and black pepper.
Coconut chicken noodle soup