Thai Chicken Noodle Soup recipe by Ruhana Ebrahim

Ingredients

• 2 Large chicken fillet (cubed)
• 2 tablespoon oil
• Salt and freshly ground pepper
• 1 teaspoon ground garlic paste
• 2 tablespoon grated galangal (or ginger)
• ½ teaspoon ground green chillies (or more)
• 1 can coconut milk
• 4 cups water
• 1 tablespoon Robertson's exotic thai spice or chicken stock powder (I use golden spice) or
• 2 tablespoon soy sauce
• 100g thin rice noodles
• 1 small tray baby corn
• 1 small tray sugar snap peas
• 1 lime (juiced)
• 1. In a deep pot add oil, garlic, ginger, green chillies, chicken, soy sauce, a pinch of salt and freshly ground pepper.
• 2. Cook on high for 3 minutes till chicken turns white.
• 3. Add coconut milk, water, chicken stock powder, corn & peas.
• 4. Cook for 30 minutes on low till veg & chicken cooked through.
• 5. Boil noodles for 3-4min. Rinse under cold water.
• 6. Add to pot with lime juice and mix in.
• 7. Taste to see if more salt and pepper is needed.
• 8. Garnish with coriander.