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Made with our delicious peanut oil, this recipe for Crispy Noodle Chicken and Coconut Soup will blow away any dinner guests! Check it out here:
3 Tbsp Yellow Curry Paste
2 Tbsp Peanut Oil
1 Can Coconut Milk
500ml / 17fl.oz Chicken stock
4 Chicken Legs
4 packs Egg Noodles
3 tsp Fish Sauce
1 Tbsp Coconut Sugar
3 Tbsp Gluten Free Soy Sauce
1L / 2pts High heat Oil for deep frying
Toppings:
1 Red Onion - thinly sliced
2 Limes - in wedges
A handful of Coriander
1 Red Chilli - sliced
A few gherkins or Pickled Mustard Greens
- Heat the Extra Virgin Peanut oil in a large heavy pot over medium heat. Add the yellow curry paste and cook out for roughly 5 minutes, constantly stirring.
- Add the coconut milk and stock. Bring to a boil and add the chicken. Reduce heat and simmer for 20-25 minutes. Finally add fish sauce, soy sauce and coconut sugar. Season with more soy, coconut sugar or fish sauce if needed to taste.
- Meanwhile, boil/cook noodles according to package directions without the flavour sachet. Drain and set aside.
- In a separate large heavy pot, heat the deep frying vegetable oil over a medium/hot heat. Being very careful not burn yourself, deep fry â…“ of the noodles until golden and crispy. Drain excess oil with kitchen towel.
- Divide soup and boiled noodles among bowls and serve with toppings and garnish with crispy fried noodles.
Ingredients
3 Tbsp Yellow Curry Paste
2 Tbsp Peanut Oil
1 Can Coconut Milk
500ml / 17fl.oz Chicken stock
4 Chicken Legs
4 packs Egg Noodles
3 tsp Fish Sauce
1 Tbsp Coconut Sugar
3 Tbsp Gluten Free Soy Sauce
1L / 2pts High heat Oil for deep frying
Toppings:
1 Red Onion - thinly sliced
2 Limes - in wedges
A handful of Coriander
1 Red Chilli - sliced
A few gherkins or Pickled Mustard Greens
Directions
- Heat the Extra Virgin Peanut oil in a large heavy pot over medium heat. Add the yellow curry paste and cook out for roughly 5 minutes, constantly stirring.
- Add the coconut milk and stock. Bring to a boil and add the chicken. Reduce heat and simmer for 20-25 minutes. Finally add fish sauce, soy sauce and coconut sugar. Season with more soy, coconut sugar or fish sauce if needed to taste.
- Meanwhile, boil/cook noodles according to package directions without the flavour sachet. Drain and set aside.
- In a separate large heavy pot, heat the deep frying vegetable oil over a medium/hot heat. Being very careful not burn yourself, deep fry â…“ of the noodles until golden and crispy. Drain excess oil with kitchen towel.
- Divide soup and boiled noodles among bowls and serve with toppings and garnish with crispy fried noodles.
