Chicken Quick

Hayden Quinn's speedy chicken and coconut noodle broth

Name: Speedy chicken and coconut noodle broth
Yield: 4
Ingredients: 1 tbs coconut oil; ¼ cup (60ml) yellow curry paste; 400ml can coconut milk; 4 cups (1 litre) chicken stock; 2 small (about 400g) chicken breasts; 150g snow peas, halved diagonally; ¼ cup (55g) brown sugar; ¼ cup (60ml) fish sauce; Juice of 1 lime; 1 packet dried rice noodles, cooked according to packet instructions; Thai basil; Coriander; Chopped roasted peanuts; Crisp shallots; Thinly sliced green chilli

1 rating

https://healthimprovements.info/recipes/speedy-chicken-coconut-noodle-broth/09ewggk4 — Speedy chicken and coconut noodle broth

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by Hayden Quinn

Apr 01, 2019

“Thai flavours add zing to a chicken soup” - Hayden Quinn.

1 tbs coconut oil
¼ cup (60ml) yellow curry paste
400ml can coconut milk
4 cups (1 litre) chicken stock
2 small (about 400g) chicken breasts
150g snow peas, halved diagonally
¼ cup (55g) brown sugar
¼ cup (60ml) fish sauce
Juice of 1 lime
1 packet dried rice noodles, cooked according to packet instructions

To serve

Thai basil
Coriander
Chopped roasted peanuts
Crisp shallots
Thinly sliced green chilli

Method

1.

Heat oil in a saucepan over medium heat, add curry paste and stir for 2 minutes until aromatic. Add coconut milk and stock, bring to a simmer and cook for 2 minutes. Add chicken and cover surface directly with a round of baking paper and simmer for 5 minutes, then remove from heat and stand for 10 minutes. Remove chicken from saucepan and cool briefly, then slice.
2.

Bring stock to a simmer and blanch snow peas for 1 minute, then set aside. Stir in sugar, fish sauce and lime juice, and check seasoning. Return chicken to pan to warm through. Divide noodles among serving bowls and spoon in soup and chicken. Top with snow peas, herbs, peanuts, crisp shallots and chilli.