Chicken Soup with Coconut Turmeric
Chicken Soup with Coconut Turmeric
A simple delicious Asian chicken soup with hearty noodles.
Equipment
- Hand held blender
- Medium to large sized saucepan
- Medium sized mixing bowl
- Sharp knife
- Wooden spoon
Ingredients
Ingredients
- 2 tbsp Peanut oil or other neutral oil
- 400 ml Chicken stock Home made chicken stock is best but you can use commercially produced chicken stock available from your supermarket or grocer.
- 800 ml Coconut milk shake the cans well.
- 300 gm Rice noodles soaked in boiling water for 5 minutes to soften.
- 400 gm Chicken breasts or 2 chicken breasts halve the breasts horizontally and thickly slice.
To serve
- Tamarind purée and fish sauce Season with the Tamarind purée and fish sauce. (Tamarind purée is available in jars from Asian grocers and select supermarkets. If unavailable substitute with Lime juice).
- Coriander roughly chopped
- Spring onion, shallots (optional) thinly sliced
- Bean sprouts
- Chilli oil To taste
Spice paste
- 2 tbsp 2 tbsp Peanut oil or other neutral oil
- 3 Shallots coarsely chopped
- 30 gm Ginger coarsely chopped
- 3 cloves Garlic coarsely chopped
- 4 long Red chillies coarsely chopped
- 1 stalk Lemongrass, white part only finely sliced
- ½ tsp Coriander ground
- ½ tsp Cumin ground
- 5 gm Turmeric, fresh chopped or pinch of ground turmeric
Instructions
Method
- Boil noodles as directed on the packet.
- Combine spice paste ingredients in a container and blend with a hand-held blender until a smooth paste, adding a little more oil or water if necessary.
- Heat oil in a saucepan over high heat. Add spice paste and stir until fragrant and starting to smell fragrant (2-3 minutes). Add stock and coconut milk, bring to the boil and season to taste with salt (fish sauce).
- Add chicken and cook 5-6 minutes until cooked through.
- Place noodles in the serving bowl.
- Serve on top of the noodles topped with bean sprouts, coriander, spring onions with tamarind and chilli oil to taste
