Another new favourite from my travels – this one is a sort of hot and sour chicken noodle soup. It’s yellow – presumably heavy on the turmeric and very delicious!
The key ingredient I use is a cheater’s pre-mixed spice packet to make the sauce, although I’m sure google would probably be able to tell you what combination of spices would do…
The traditional version has chicken, noodles, soup, and often some fresh greens on top and crispy noodles. However I like to add all sorts of veggies so this is my somewhat altered version!
- 500g chicken breast or thighs cut into chunks
- 1 packet of fresh egg noodles or 2 portions of dried egg noodles
- 1 red onion, sliced
- 1/2 pack of baby corn – chopped in half/bite sized pieces
- 1 red or yellow pepper, sliced
- 1 head of pak choi, sliced
- 2 tbsp Peanut oil
- 1-2 cans coconut milk (approx 600ml)
- 720ml water
- 1 packet Kao Soi spice mix
- 2-3 spring onions, sliced
- 1 fresh chilli – finely chopped
- Soy sauce
- 1 lime
- 1 bunch fresh coriander – finely chopped
- 1 hard-boiled egg (optional)
- Using a large pan, heat the oil and add the onion to soften for 5 mins
- Add the spices and about 120ml coconut milk and cook for a few minutes to release the spice flavours.
- Add in the chicken, baby corn and peppers, and half of the chilli and cook for 5-8 mins
- Add in the rest of the coconut milk and water, and bring to the boil – if you’re using dried noodles, add them in now
- Simmer for about 20 mins, adding the pak choi after about 10 mins (and fresh noodles if you are using them).
- Season with lime juice and soy sauce to taste
- When ready, serve in a deep bowl and top with plenty of spring onions and coriander, and the remaining fresh chopped chilli.
- If you fancy it, add a hard-boiled egg on top, sliced in half