Chicken and Peanut Noodle Soup

Written By Tom Wilkes

Ingredients:

  • 1 tbsp green thai curry paste

  • 2 tbsp soy

  • 2 tsp fish sauce

  • 1 tbsp peanut butter

  • 1 tbsp honey

  • 1 can coconut milk

  • 400ml chicken stock (if you don't have fresh, I love borough bone broth for extra collagen, glutamine and protein)

  • 1 stick lemongrass

  • Big handful greens

  • 200g mushrooms (choose shiitake for extra immune properties)

  • 2 chicken breast

  • 300g brown rice noodles

  • To garnish:

  • Fresh chilli or chilli oil

  • Fresh coriander

  • Spring onions

  • Sugar snap peas

  • Sesame seeds or peanuts for crunch

  • 1 lime

Method:

1) Heat the curry paste gently in a little oil for a couple of minutes

2) Add your soy, peanut butter, fish sauce and honey and cook off for another minute

3) Add the stock and coconut milk and bring to the boil

4) Get noodles on - once finished, rinse in cold water and drizzle with some olive oil and extra soy to keep fresh

5) Roast the chicken breast with a little oil and lemon in the oven at 190 degrees for about 20 minutes

6) Turn your soup down to a simmer, add your leaves, mushrooms and lemongrass and cook for 10 minutes. Taste and adjust the seasoning - you will need lime, and some maybe some extra salt

7) Add everything to a bowl and finish with your crunchy garnish

Tom Wilkes
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Garlic Beans with Sage and Olive Oil