A delicious supper from ” Nutmeg and Custard” by Marcus Wareing.
Ingredients
- 2 tbsp vegetable oil
- 2 corn fed chicken breasts preferably organic
- 1 medium red chilli finely sliced
- 1 medium onion peeled and finely diced
- 2 garlic cloves peeled and crushed
- 4 tbsps Peanut butter
- 1 tbsp A big splash of dark soy sauce
- 2 litres chicken or vegetable stock
- 1 400 ml tin can coconut milk
- 1/2 tsp Fine sea or table salt
- 100 g thick rice noodles
- 50 g peanuts roasted and roughly chopped
- 1/2 bunch coriander leaves chopped
Servings:
Instructions
- Heat the vegetable oil in a large saucepan over a moderate heat. Quickly brown the chicken breasts all over then remove and set aside.
- Add the chilli, onion and garlic to the pan and brown. Stir in the peanut butter and soy sauce, then gradually add the stock.
- Bring to a gentle simmer, add the chicken, then keep at a very low simmer for 30 minutes.
- Using two forks, shred the chicken while in the soup. Add the coconut milk and salt, adjusting the season as necessary. Continue to simmer on the low heat.
- Meanwhile bring a large pan of salted water to the boil, add the rice noodles and cook until al dente. Drain, then add the noodles to the soup.
- Serve hot, garnished with the peanuts and coriander.
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