Coconut-chicken soup recipe | Gourmet Traveller

Name: Coconut-chicken soup recipe | Gourmet Traveller
Ingredients: 2 tbsp sunflower oil or other neutral oil; 400 ml chicken stock; 800 ml coconut milk, well shaken; 300 gm dried flat rice noodles, soaked in boiling water for 5 minutes to soften; 2 chicken breasts (200gm each), halved horizontally and thickly sliced; Tamarind purée (see note) and fish sauce, to serve; Thinly sliced spring onion, coriander, chilli oil, bean sprouts and crisp shallots (optional), to serve; Spice paste; 2 tbsp sunflower oil; 3 golden shallots, coarsely chopped; 30 gm ginger, coarsely chopped; 3 garlic cloves, coarsely chopped; 4 long red chillies, coarsely chopped; 1 lemongrass stalk, white part only, finely sliced; ½ tsp ground coriander; ½ tsp ground cumin; Pinch of ground turmeric or 5gm fresh turmeric, chopped

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This noodle soup, with its base of turmeric, ginger, chilli and lemongrass, is not only simple to make, but restorative, too.

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Ingredients

2 tbsp sunflower oil or other neutral oil
400 ml chicken stock
800 ml coconut milk, well shaken
300 gm dried flat rice noodles, soaked in boiling water for 5 minutes to soften
2 chicken breasts (200gm each), halved horizontally and thickly sliced
Tamarind purée (see note) and fish sauce, to serve
Thinly sliced spring onion, coriander, chilli oil, bean sprouts and crisp shallots (optional), to serve
Spice paste
2 tbsp sunflower oil
3 golden shallots, coarsely chopped
30 gm ginger, coarsely chopped
3 garlic cloves, coarsely chopped
4 long red chillies, coarsely chopped
1 lemongrass stalk, white part only, finely sliced
½ tsp ground coriander
½ tsp ground cumin
Pinch of ground turmeric or 5gm fresh turmeric, chopped