Khao Soi with Chicken

I've never eaten out to have Thai food but lately I've been curious to try and attempt some Thai cuisine. It all looks so fresh and healthy as nothing is fried, nor do they use high fat content ingredients.

This recipe is a Thai chicken noodle soup and the fragrance and taste are just exquisite!

This is so quick to rustle up, hardly any prep required and the visual effect of the dish is simply stunning....whoever you cook this for will be impressed.

Serves 4.

Ingredients:

• 1 tbsp vegetable oil
• 3 tbsp Thai red curry paste
• 400ml coconut milk
• 500g skinless chicken breast, cut into bit sized pieces
• 2 tbsp fish sauce
• 1/2 tsp dark soy sauce
• 1tsp palm sugar (or brown sugar)
• 4 nests dried egg noodles

To garnish:

• chopped red cabbage
• 1 shallot, finely chopped
• Sriracha sauce
• fresh coriander leaves
• 1 lime, cut into quarters

Heat the oil in a medium saucepan over a high heat. Add the curry paste and stir-fry for a few seconds. Pour in the coconut milk and bring to the boil, then reduce the heat to medium and cook, stirring occasionally, until the red oil rises to the surface. Add the chicken and cook for 10 minutes or until cooked through.

Add the fish sauce, dark soy sauce and palm/brown sugar, bring the mix to the boil, then turn off the heat. Taste it - it should be slightly salty but balanced.

Cook the egg noodles until tender, according to the instructions on the packet, then drain and divide among serving bowls.

Ladle the curry on top of the noddles, then garnish with the cabbage, shallots, sriracha sauce and coriander. Serve with the lime wedges for squeezing. 

Tip: this is best made fresh, but will keep for up to 2 days in the fridge. To make it advance, use boneless chicken thighs - they will stay more tender than breasts.