Glug canola oil
1 large onion, chopped
2 garlic cloves, sliced
5cm knob ginger, sliced
1 tsp (5ml) ground coriander
1 tsp (5ml) ground cumin
1 green chilli, chopped, plus extra for serving
1 tsp (5ml) sesame oil
1 can (400ml) coconut milk
3 Tbsp (45ml) fish sauce
½ cup (125ml) chicken stock
3 Tbsp (45ml) peanut butter
1-2 cups (250ml-500ml) leftover chicken meat, shredded
½ packet (4 nests) egg noodles, cooked
1 cup (250ml) shredded vegetables of your choice, optional
Large handful chopped coriander
2 spring onions, chopped
Squeeze of lime juice
Heat oil and fry onion, garlic, ginger, coriander, cumin, chilli and sesame oil in a large pot.
Add coconut milk, fish sauce, stock and peanut butter and stir. Bring to the boil.
Reduce heat, add shredded chicken and simmer for 15 minutes.
Add noodles and vegetables, cook for 3 minutes, then add coriander and spring onion.
Ladle soup into bowls and serve with a squeeze of lime and a chopped chilli.
Cook's note: Add fresh or leftover vegetables too if you like.