Chicken curry soup

Author	Martijn Braam <martijn@brixit.nl>
Cuisine	Asian
Course	main dish
Prep time	15 min.
Cooking time	30 min.
Diets	Meat Gluten
Serves	4

Ingredient	Amount	Prep
Egg noodles	150 g
Chicken thigh fillet	4 pieces	cubed
Spring onions	6 pieces	sliced, green and white parts seperated
Garlic	2 pieces	crushed and sliced
Ginger root	2 cm	cut into small pieces
Chicken broth	850 mL
Coconut milk	175 mL
Red curry paste	3 teaspoon
Smooth peanut butter	3 tablespoon
Light soy sauce	2 tablespoon
Red paprika	1 pieces	seeds removed, finely chopped
Frozen peas	50 g

cooking

Cook the Egg noodles for 4 minutes Fry the Chicken thigh fillet in a wok until slightly browned Add the Spring onions whites, Garlic and Ginger root and stir fry for 2 minutes Put the Chicken broth , Coconut milk , Red curry paste , Smooth peanut butter and Light soy sauce in the pan Bring the soup to a boil and let boil for 8 minutes Add the Red paprika , Frozen peas and Spring onions greens Let the soup boil for 2 minutes Add the Egg noodles to the soup and let it heat up again, serve immediately