Skip to content Skip to navigation menu
Pick n Pay

Ingredients

  • 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

Method

  1. Heat oil and fry onion, garlic, ginger, coriander, cumin, chilli and sesame oil in a large pot.

  2. Add coconut milk, fish sauce, stock and peanut butter and stir. Bring to the boil.

  3. Reduce heat, add shredded chicken and simmer for 15 minutes.

  4. Add noodles and vegetables, cook for 3 minutes, then add coriander and spring onion.

  5. Ladle soup into bowls and serve with a squeeze of lime and a chopped chilli.

  6. Cook's note: Add fresh or leftover vegetables too if you like.

NEED INGREDIENTS?