Thai Chicken Noodle Soup

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Thai chicken noodle soup

● 1 Tbsp. veg oil
● 1 tsp. minced garlic (about 2 cloves)
● 1.5 lb boneless, skinless chicken breast or exta-firm tofu, cut into 1/2-inch pieces
● 3/4 tsp. turmeric
● 1/4 tsp. cayenne pepper (optional)
● 4 cups chicken or vegetable broth (more for a more soupy effect)
● 3/4 tin light unsweetened coconut milk (more or less to taste)
● 1 - 2 lime, juice only, 3 Tbsp ish
● 3 Tbsp. smooth natural peanut butter
● 4 servings rice noodles (approx 200g or less if not so hungry)
● 2 Tbsp. fresh cilantro, chopped
● Sweetcorn - about half a tin

1. Heat oil over medium heat. Add garlic and fry for 1 min until golden
2. Add chicken, turmeric and cayenne & stir-fry for 3-4 minutes until the chicken is partially cooked.
3. Add broth, coconut milk, lime juice, peanut butter (tip - dissolve peanut butter in stock).
4. Bring to a low boil, partially cover the pot, and simmer for 15 minutes. Can be left until ready for
last step.
5. With ten minutes to go, add the noodles and sweetcorn.

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