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 Ã¢â€¦â€œ 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.