Thai Chicken Noodle Soup
|Egg noodles||9 Ounce|
|Boneless skinless chicken thighs||4 , diced|
|Spring onions||1 Bunch (100 gm), sliced (Scallions)|
|Garlic||2 Clove (10 gm), chopped|
|Chicken stock||1 1⁄2 Pint (850 Milliliter / 3.75 Cups)|
|Coconut milk||7 Fluid Ounce (200 Milliliter)|
|Red thai curry paste||3 Teaspoon|
|Peanut butter||3 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Red bell pepper||1 Small, chopped|
|Frozen peas||2 Ounce (60 Gram)|
1. Put the noodles in a shallow dish and soak in boiling water following the instructions on the packet.
2. Heat the oil in a large saucepan or wok, add the chicken, and fry for 5 minutes, stirring until lightly browned. Add the white part of the spring onions (scallions), the garlic and ginger and fry for 2 minutes, stirring. Add the stock, coconut milk, curry paste, peanut butter and soy sauce. Season with salt and pepper to taste. Bring to the boil, stirring, then simmer for 8 minutes, stirring occasionally. Add the red (bell) pepper, peas and green spring onion (scallion) tops and cook for 2 minutes.
3. Add the drained noodles and heat through. Spoon into individual bowls and serve with a spoon and fork.