Burmese Curry Noodle Soup

Prep time: 30 mins

Serves: 4

Ingredients

- 400g Boneless, skinless chicken thighs (cut into chunks)

- 1l Chicken stock

- 800ml Coconut milk (2 tins)

- 560g Chinese egg noodles

- 2 tbsp Red Thai paste

- 2 tsp Madras Curry powder

- 1 tsp Turmeric (ground)

- 2 tbsp Fish sauce

- 1 tsp Palm sugar

- 2 tbsp Lime juice

- 3 tbsp Pickled cabbage, (chopped)

- 1 x Cucumber, (peeled and sliced)

- 4 tbsp Shallots (crispy)

- 2 x Limes, cut into wedges

- 1 bunch Spring onions, sliced

- Peanut oil for frying

Method

- Pour the peanut oil into a pan about 2 inches deep and heat to 190ºc.

- Separate 100g of noodles and gently fry then reserve.

- Bring a large pan of water to the boil and add the remaining noodles.

- Bring back to the boil and cook for 1 minute until tender. Then drain the noodles and run under cold water to cool, then set aside.

- In a large saucepan, heat up a little oil then add the red paste, curry powder and turmeric. Fry until a good aroma is produced. Then add the chicken and stir to coat the pieces.

- Add the chicken stock, coconut milk, fish sauce and palm sugar. Bring to the boil.

- Once boiling, Reduce the heat, and simmer, uncovered, for about 10 minutes until fragrant and the flavours are blended.

- Stir in the lime juice and remove from the heat.

- Warm 4 bowls, and divide the boiled noodles between them. Ladle the soup and chicken over the noodles. Then scatter an equal amount of pickled cabbage, spring onion, cucumber slices, fried shallots and fried noodles over each.

- Garnish with a wedge of lime, serve, and enjoy!