Coconut broth with noodles and chargrilled chicken

Method

1. Pound together the chilli, garlic and half the ginger using a pestle and mortar. Heat a slick of oil in a frying pan and cook the mixture until aromatic.

2. Add all the spices and heat through. Stir in the coconut milk, coconut cream and chicken stock. Simmer for 20 minutes to cook and reduce.

3. Meanwhile cook the chicken breast on a hot griddle for 6-8 minutes on each side, or until cooked through. Leave to rest for 5 minutes, then slice.

4. Cook the noodles following packet instructions and drain.

5. Stir-fry the vegetables in a wok until tender, finishing with a few splashes of soy sauce and the remaining ginger.

6. Put the noodles into serving bowls with the stir-fried vegetables and chicken slices on top. Pour over the coconut sauce.

Comments                        add a comment

Absolutely beautiful. I used mangetout and asparagus too and it was delicious. I'll definately be making it again!

This a brilliant, really fresh

I absolutely loved it, very easy to cook and follow. I changed it by using a half a dried green chilli and used pak choi, mange tout with spring onions because that is what I had in the fridge. Very tasty indeed and easy.

Ingredients

1 green chilli, roughly chopped
1 garlic clove, roughly chopped
1 knob Ginger, finely sliced
oil, for frying
1/2 tsp Turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp Garam masala
100ml coconut milk
50g coconut cream
300ml chicken stock
1-2 chicken breasts
2 blocks medium egg noodles
1 head Broccoli
3 stems purple sprouting broccoli
2 Spring onions
5 wild garlic leaves
15 baby spinach leaves
1 splash Soy sauce

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