Denise says:
This ‘creamy’ soup, bursting with complex oriental flavours is actually very straightforward to make and can be ready to impress in less than half an hour. I have used small red chilies, which are quite hot – use only one if you favour less heat. The coconut milk does take away some of the heat and gives the superb creamy texture – and the soup stays dairy free! You can now buy cans of low fat coconut milk to make this both healthier and delicious!
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4 -6 people
Ingredients:
12 spring onions - trimmed and sliced4 garlic cloves – peeled and finely chopped
1-2 red chilies – seeds and membrane removed, finely chopped
225g chicken breast – very finely sliced or shredded
2 tablespoons vegetable or sesame oil
2 teaspoons turmeric
450ml coconut milk
1 litre chicken stock
75g small soup pasta or thick lokshen broken into pieces
Juice of half a lemon
2 tablespoons fresh coriander – roughly chopped
Salt and freshly ground black pepper
Garnish
4 tablespoons fresh coriander sprigs
Method
1)Heat a wok or large frying pan with the vegetable or sesame oil. Add the spring onions, garlic, and chili. Stir fry for 2 minutes to soften. Stir in the turmeric and cook for a further minute.2)Blend the coconut milk and chicken stock together and then pour into the wok. Add the pasta and bring to the boil.
3)Simmer for about 5 minutes or until the pasta is al dente.
4)Add the lemon juice and shredded chicken. Season well and simmer for a further 5 minutes or until the chicken has cooked through.
5)Stir in the chopped coriander.
To serve the Stylish way: Ladle into warm Chinese bowls and garnish with sprigs of coriander. Serve immediately.