
Creamy chicken noodle soup

Creamy chicken noodle soup
INGREDIENTS:
100g dried rice vermicelli noodles
2 tsp extra virgin olive oil
2 (about 400g) small chicken breast fillets
4cm-piece fresh ginger, peeled, julienned
2 garlic cloves, crushed
2 tbsp yellow curry paste
400g sweet potato, peeled, cut into 1.5cm pieces
1.5L (6 cups) chicken stock
270ml light coconut cream
1 tbsp light soy sauce
1/2 cabbage, thinly shredded
2 green shallots, trimmed, very finely sliced
Fresh coriander sprigs, to serve
Long fresh red chilli, sliced, to serve (optional)
PROCEDURE:
- Place the noodles in a heatproof bowl.
- Pour over enough boiling water to cover. Set aside for 5-7 minutes or until tender.
- Drain the noodles and set aside.
- Meanwhile, heat the oil in a wok over medium-high heat.
- Season the chicken and cook for 6 minutes each side or until cooked through.
- Transfer to a plate and cover with foil to keep warm.
- Add the ginger and garlic to the wok and stir-fry for 1 minute or until softened.
- Add the curry paste and stir-fry for 30 seconds or until aromatic.
- Add the sweet potato, stock and coconut cream. Bring to the boil and then reduce heat to low. Simmer for 15-20 minutes to allow the flavors to develop.
- Stir in the soy sauce.
- While the soup is simmering, slice the chicken.
- Divide the cabbage and noodles among serving bowls.
- Pour over the soup and top with sliced chicken, shallot, coriander and chili, if using.