Coconut Chicken Soup With Turmeric

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. This noodle soup, with its base of turmeric, ginger, chilli and lemongrass, is not only simple to make, but restorative, too."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (734.2 g)
  • Calories 853.2
  • Total Fat - 26 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 102.7 mg
  • Sodium - 1943.9 mg
  • Total Carbohydrate - 108 g
  • Dietary Fiber - 3.5 g
  • Sugars - 4.4 g
  • Protein - 47.4 g
  • Calcium - 235 mg
  • Iron - 4.1 mg
  • Vitamin C - 45.4 mg
  • Thiamin - 0.3 mg

Step 1

For spice paste, combine ingredients in a jug and blend with a hand-held blender until a smooth paste, adding a little more oil or water if necessary.

Step 2

Heat oil in a saucepan over high heat and add spice paste and stir until fragrant and starting to smell roasted (2-3 minutes) and then add stock and coconut milk, bring to the boil and season to taste with salt.

Step 3

Meanwhile, drain noodles and divide among bowls.

Step 4

Add chicken to soup, stir, then bring to a simmer and simmer until chicken is cooked through (5-6 minutes). Ladle soup over noodles and season with tamarind and fish sauce to taste and top with spring onion, coriander, chilli oil, bean sprouts and shallots (if using) to serve.

Step 5

TIP -Tamarind purée is available in jars from Asian grocers and select supermarkets and if it's unavailable, substitute lime juice.

Tips & Variations


No special items needed.

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