Coconut chicken noodle soup

Ingredients

• 1 tbsp besan flour, plus extra for thickening (up to ½ cup)
• 100 ml water
• ½ cup (125 ml) vegetable oil
• 2 brown onions, roughly chopped
• 1 garlic clove, finely chopped  
• 1 tsp ground turmeric
• 2 tsp paprika
• 1 tsp salt, plus extra to season
• 1 kg chicken thigh fillets, cut into 6 pieces
• 2 cups (500 ml) coconut cream
• 2 cups (500 ml) water
• 1 tbsp sugar, to season (optional)
• 420 g packet fresh egg noodles

To serve

• Lime wedges, chopped coriander, chilli flakes and sliced red onion
• 2 boiled eggs, sliced (optional)

Instructions

1. In a small bowl, combine 1 tbsp besan flour with 100mls water and set aside. Heat the vegetable oil in a large, heavy-based saucepan. Add the onion and cook, stirring, until browned. Add the garlic and cook for 1 minute, or until fragrant. Add the spices and salt and cook, stirring, for a further 2 minutes.
2. Stir through the chicken thigh pieces and cook for 5-8 minutes. Stir through half the coconut cream, the prepared besan mixture and an extra 2 cups water. If required, add extra besan flour to thicken. Cook for 20 minutes. Stir through the remaining coconut cream. Season with salt and sugar to taste and cook for a further 5-8 minutes.
3. Meanwhile, cook the egg noodles according to package directions, then drain and divide between bowls. Ladle the chicken soup over the noodles. Garnish with lime wedges, coriander, chilli flakes, red onion and boiled eggs, if you like.

Photography by Jiwon Kim.

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