Thai Chicken Noodle Soup

by Samantha
(Bristol, UK)

This is possibly my favorite soup and I am so in love with it that I don’t think I would want to try it in a restaurant. This is exactly how it should be made:

What you need:

Olive oil
Garlic clove
2 chicken breasts (free range of course!)
Ground turmeric
Chilli powder (mild if you’re not good with spicy stuff)
Creamed coconut
Chicken stock
Crunchy peanut butter
Egg noodles
Spring onions
Fresh coriander (in large quantities!)
Preferably giant mug with big handle to serve, chopsticks, a spoon, a comfy sofa and something good on TV

What to do:

Heat a bit of oil in a saucepan, add the finely chopped garlic and fry until lightly golden. Add the chicken and spices and stir fry for around 5 minutes.

Pour in about a pint and a half of chicken stock, and crumble in some creamed coconut to melt. Stir in a tablespoon of crunchy peanut butter, and add the egg noodles.

Cover the pan and simmer until the chicken is cooked and the noodles are soft (around 15 minutes), then add the chopped spring onions and coriander (add a good amount of coriander!).

Serve in a big "snuggly" mug and unwind: it’s like a hug in a mug.