Asian Style Coconut and Chicken Noodle Soup

Our eldest son Tom has had quite a journey taking on a double degree at university, he also managed to travel, spending three weeks in Borneo climbing mountains and helping underprivileged children, five months studying and working in London, two weeks touring Scotland, Ireland and Wales and then finally two weeks in Turkey!

To celebrate his return I've cooked him an Asian noodle dish, a cuisine he became rather fond of during his time in Borneo and something I am pretty sure he lived on when cooking for himself in London! It is simple to make and perfect for people on the go! I added extra chilli to tonight's batch as he likes it spicy and tonight it is all about him!

ASIAN STYLE COCONUT AND CHICKEN NOODLE SOUP
This fragrant and spicy soup is simple to prepare and quick to cook. It will warm you inside and out.

serves 6
what you need
2 x 400ml cans coconut milk
1/4 cup green curry paste (recipe attached)
500g chicken thigh fillets, finely sliced
270g packet dried noodles (any Asian variety)
1 tbsp fish sauce
juice of 1 lime
3cm piece ginger, finely sliced
1 red chilli, deseeded & finely sliced
3 green shallots, finely sliced
225g can bamboo shoots, drained
1/2 bunch coriander (roots, stalks & leaves), washed and finely chopped
handful each of coriander leaves and vietnamese mint leaves, to serve

what you do
1. Combine the coconut milk, curry paste and 100ml water in a large saucepan. Bring to the boil, then reduce the heat and simmer, uncovered, for 5 minutes. Add the chicken, simmer for a further 5 minutes.
2. Meanwhile, cook noodles in a separate pan of boiling water for 5-10 minutes, depending on variety and thickness. Once noodles are cooked, drain and refresh under cold running water to prevent them from over-cooking.
3. Add all remaining ingredients (except the herb leaves) to the soup, and simmer for a further 5 minutes. Add the noodles, cook for a further 2 minutes to heat through. Serve topped with fresh herb leaves.

V option: Substitute diced and steamed vegetables (such as pumpkin or sweet potato) for the chicken.
GF option: Use rice noodles rather than wheat.

coconut milk is widely used in Southeast Asia and other tropical countries. It is often the staple fat source in these cuisines, where the rest of the diet is mainly fish, a little meat, and fresh fruit and vegetables. From a nutritional perspective, it’s an excellent choice.
It’s high in saturated fatty acids and medium-chain triglycerides (MCT), which are both easily burned as fuel by the body. Canned coconut milk is readily available at the supermarket. Once opened it must be refrigerated and used within a few days or it will sour.

© Jane Grover - NAKED FOOD - the way food was meant to be