Spicy Chicken Noodle Soup

Ingredients for 4 servings:

• 125 g Chinese egg noodles
• 1 tbsp oil
• 4 chicken thighs, skinless and boneless
• 1 bunch of spring onions, sliced
• 2 clove(s) garlic, chopped
• 2 cm ginger, fresh, finely chopped
• 850 ml chicken broth
• 200 ml coconut milk
• 3 tsp curry paste, red
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 small red bell pepper(s), diced
• 60 g peas, frozen
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soften the noodles in a bowl of boiling water (about 3-4 minutes). Heat the oil in a saucepan or large wok. Add the diced chicken and fry for 5 minutes until lightly browned. Add the white pieces of the spring onions, garlic, and ginger, stir well, and fry for 2 minutes. Add the broth, coconut milk, curry paste, peanut butter, and soy sauce, season with salt and pepper, and bring to a boil. Stir and simmer for 8 minutes, stirring occasionally. Add the bell peppers, peas, and the green pieces of the spring onions and simmer for another 2 minutes. Add the drained noodles to the soup and heat through. Serve the soup in warmed bowls. If you don’t like it too spicy, simply substitute green curry paste.