Coconut chicken noodle soup

Try this fragrant chicken noodle soup by Asma, featuring juicy chicken thighs, a spiced broth and fresh egg noodles. Finish with fresh lime, coriander, red onion, chilli flakes and boiled eggs for a punch of extra flavour and colour.

Coconut chicken noodle soup Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

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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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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Soulful Soups

Watch the full episode here

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Watch the full episode here

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