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Chicken and Coconut Soup

Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

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:

Crispy Noodle Chicken and Coconut Soup

 

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

1

  1. 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.
  2. 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.
  3. Meanwhile, boil/cook noodles according to package directions without the flavour sachet. Drain and set aside.
  4. 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.
  5. Divide soup and boiled noodles among bowls and serve with toppings and garnish with crispy fried noodles. 
Nutrition Facts

Servings 4