Coconut chicken noodle soup

Ingredients

• 1 tbsp besan flour, plus extra for thickening
• 100 ml water, plus 2 cups (500 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 (halal) chicken thigh fillets, cut into 3 cm chunks
• 2 cups (500 ml) coconut cream
• Salt and sugar, to season
• 420 g cooked egg noodles (halal), to serve Lime wedges, roughly chopped coriander, chilli flakes, sliced red onion, halved boiled eggs, to serve

Instructions

1. Combine 1 tbsp besan flour with the water in a small bowl and set aside.
2. Heat the oil in a large, heavy-based saucepan. Add the onion and cook, stirring, until lightly browned. Stir through the garlic and cook for a further minute. Add the spices and salt and cook for a further 2 minutes.
3. Add the chicken to the pan and cook, stirring occasionally, for 5-8 minutes, then add half the coconut cream, prepared besan mixture and 2 cups (500 ml) water. Add a little more besan flour to thicken, if you prefer.
4. Cook for 20 minutes, then stir through the remaining coconut cream and cook for a further 5-8 minutes. Season to taste the broth with salt and sugar if required.
5. To serve, divide the cooked egg noodles between bowls. Ladle over the coconut and chicken soup, then garnish with lime wedges, coriander, chilli flakes, red onion and sliced boiled eggs and serve immediately.

Photography by Jiwon Kim.

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