Recipe: Thai Peanut Chicken Noodle Soup

The title may be a mouthful, but it’s certainly a delicious one. I was inspired last weekend by feeling like something similar to satay, but wanting to make something different from the Asian dishes I usually cook. This recipe allowed me to combine a few of the recipes I make frequently, to produce a final product that was different to anything that I’ve made before. It’s very tasty – so comforting and filling, but fresh and colourful too.

Collect (for the peanut sauce)

  • 1 shallot
  • 2 garlic cloves
  • 1 t ginger
  • 3 chilies (less if you don’t want it as spicy)
  • 1 T lemongrass
  • 3 T peanut butter
  • 1/2 c water
  • 2 t brown sugar
  • 1 t curry powder
  • 1 t tamarind
  • 1 T fish sauce
  • 1 T soy sauce
  • 1 t turmeric
  • 1 t cumin
  • a pinch of cayenne

Collect (for the soup)

  • 1 c chicken stock
  • 1 can coconut milk
  • 1 bunch of vermicelli
  • 1 kumara, diced
  • 2 chicken breasts
  • green beans
  • capsicum

Collect (to garnish)

  • 1/4 c peanuts
  • coriander
  • 2 spring onions

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  1. Combine all the ingredients for the peanut sauce into a medium pan. Fry for a few minutes.
  2. Avoid burning/sticking to the bottom of the pan by gradually adding the chicken stock, coconut milk and water if necessary.
  3. Add the kumara, and then add the chicken and stir until cooked.
  4. Simmer for approximately 20 minutes (or until the kumara is no longer rock hard).
  5. Add the beans, capsicum and any other vegetable you want and leave to sit for a further 10 minutes.
  6. Cook the rice noodles separately and add to the pan.
  7. Serve with peanuts, fresh coriander and chopped spring onion.

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