Thai Chicken Soup

• 1 tablespoon peanut oil
• 2 garlic cloves (finely chopped)
• 12 ounces boneless skinless chicken breasts (cook & chopped)
• 1 teaspoon ground turmeric
• 12 teaspoon chili powder
• 3 ounces creamed coconut
• 3 34 cups chicken broth
• 2 tablespoons lime juice
• 2 tablespoons crunchy peanut butter
• 2 ounces egg noodles (broken into small pieces)
• 1 tablespoon spring onion (finely Chopped)
• 1 tablespoon fresh coriander (chopped)
• 1 teaspoon salt

1. .Heat oil in large pan & fry the garlic for 1 minute until lightly golden.
2. Add the chicken and spices and stir-fry for a further 3-4minutes.
3. Crumble the creamed coconut into the hot chicken stock & stir until dissolved.
4. Pour on to the chicken , then add the lemon or lime juice, peanut butter & egg noodles.
5. Cover and simmer for about 15 minutes,.
6. Add the spring onions & fresh coriander, then season well & cook for a further 5 minutes.
7. Serve in warmed bowls can garnish with fried coconut and chilli.

peanut oil, garlic, chicken breasts, ground turmeric, chili powder, coconut, chicken broth, lime juice, crunchy peanut butter, egg noodles, spring onion, fresh coriander, salt

Taken from www.food.com/recipe/thai-chicken-soup-296596 (may not work)