Quick And Easy Thai Soup (Chicken)

• 1 tablespoon sunflower oil
• 1 small onion, chopped
• 1 teaspoon curry powder
• 2 thai birds eye chiles
• 800 ml chicken stock
• 400 ml coconut milk
• 2 teaspoons granulated sugar
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sweet chili sauce
• 275 g chicken, goujons long thin strips
• 75 g baby sweetcorn
• 75 g frozen peas
• 2 tablespoons lime juice
• 300 g chilled egg noodles

1. heat the oil in a large pan and cook the onion until soft. Stir in the curry powder; cook over a low heat for a minute.
2. De-seed and finely chop the chillies and add to the pan with the stock, coconut milk, sugar, and fish,soy and chilli sauces. Cut the chicken into small pieces and add to the pan. Bring to the boil, cover and simmer for 10 minutes.
3. Add the baby corn and the peas, simmer for another 5 minutes. Add the lime juice and noodles, simmer for a minute. Serve hot.

sunflower oil, onion, curry powder, thai birds, chicken, coconut milk, sugar, fish sauce, soy sauce, sweet chili sauce, chicken, sweetcorn, frozen peas, lime juice, egg noodles

Taken from www.food.com/recipe/quick-and-easy-thai-soup-chicken-232172 (may not work)