Curried chicken coconut noodle soup recipe

• 1 cup vegetable oil
• 1 large garlic clove, minced
• 2 tbsp curry powder
• 1 l (1.8pints) chicken stock
• 1 x 400ml tin of unsweetened coconut milk
• 100 ml (3.5fl oz) water
• 6 thin slices of fresh ginger
• 1 stalk of lemongrass, the woody top section discarded and the remainder minced
• 0.5 tsp whole black peppercorns
• 2 chicken breasts
• 130 g (4.6oz) medium Asian egg noodles
• 3 tbsp lime juice (about 1 1/2 limes)
• 3 tbsp Thai fish sauce (nam pla)
• 1 sprig of fresh coriander, chopped

1. Heat a saucepan over a moderately low heat.
2. Add some oil and the garlic and stir for 1 minute, until it's fragrant.
3. Add the curry powder and cook for 30 seconds.
4. Stir in the stock, coconut milk, water, ginger root, lemongrass and peppercorns.
5. Bring the mixture to a simmer.
6. Add the chicken and poach it for about 20 minutes, or until it's cooked through.
7. Transfer the chicken to a plate.
8. Using two forks, shred the chicken and stir it back into the broth.
9. Add the noodles to the soup, stir to soften and simmer for about 3 minutes, taking care not to overcook.
10. Add the lime juice and the Thai fish sauce.
11. Taste for seasoning, adding more Thai fish sauce or lime juice as required.
12. Using a tongs, divide the noodles among the bowls and ladle the soup over them.
13. Sprinkle with coriander and serve.

vegetable oil, garlic, curry powder, l, coconut milk, water, thin slices of fresh ginger, section, black peppercorns, chicken breasts, egg noodles, lime juice, fish sauce, fresh coriander

Taken from www.lovefood.com/guide/recipes/17804/curried-chicken-coconut-noodle-soup-recipe (may not work)