Quick And Easy Thai Soup Chicken

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Ready in 30 minutes! A really yummy soup of thai influence. Since posting this recipe i have cooked it many times & it's now become a firm favourite. When i make it these days i make the following changes: 1. Swap 1/4 tsp homemade harissa for the chilli's 2. Swap 1l water mixed with 2 chicken stock cubes for the 800 ml stock 3. Only use 1 tsp sugar, swap 250g fresh rice noodles for the 300g egg noodles 4. Use extra curry powder 5. Use oyster sauce in place of fish sauce. I also cook it for about 8-10 minutes longer so all the flavours really meld well.

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Steps

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Heat the oil in a large pan and cook the onion until soft.

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Stir in the curry powder.

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Cook over a low heat for a minute.

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De-seed and finely chop the chillies and add to the pan with the stock , coconut milk , sugar , and fish , soy and chilli sauces.

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Cut the chicken into small pieces and add to the pan.

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Bring to the boil , cover and simmer for 10 minutes.

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Add the baby corn and the peas , simmer for another 5 minutes.

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Add the lime juice and noodles , simmer for a minute.

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Serve hot.

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Ingredients

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sunflower oil, onion, curry powder, birds eye chiles, chicken stock, coconut milk, granulated sugar, fish sauce, dark soy sauce, sweet chili sauce, chicken, sweetcorn, frozen peas, lime juice, egg noodles