Filling recipe for Chicken and Coconut Bowls with noodles and spinach
1 Tbsp sesame oil
1 heaped Tbsp Thai red curry (add more or less according to your taste and the varying brands)
1 heaped tsp grated fresh ginger
1 clove of garlic, minced
1 tsp tumeric
1 litre good-quality chicken or vegetable stock
1 x 410ml coconut milk
200g egg noodles, courgette noodles or soba noodles
1 red pepper, deseeded and sliced into thin lengths
100g spinach, roughly chopped or baby oak choy, tailed and halved lengthways
1-2 tsp fish sauce, or more to taste
Juice of 1 lime, or more to taste
1-2 tsp coconut sugar, to sweeten if necessary
Small handful of fresh coriander, roughly chopped to serve
Small handful of fresh mint, chopped, to serve
Extra fresh red chilli, thinly sliced, to serve
2 spring onions, thinly sliced, to serve
On the side:
2 chicken breasts, seasoned and cooked over hot coals, then cut into strips
2 whole corn on the cob, blistered over hot coals and then the corn shaved off to use as a garnish
Heat the sesame olive oil in a large pot over medium-high heat and fry the curry paste for 2 minutes until fragrant. Add the ginger, garlic and turmeric and fry for another minute, then pour in the stock and coconut milk and bring to a gentle bubble.
Meanwhile, cook the chicken breasts and whole corn in a griddle pan or over hot coals until blistered and cooked through, about 4 minutes on each side. Remove and set aside to rest before slicing the chicken thinly and slicing the corn kernels off the cob. Serve alongside the soup on a platter or in pretty bowls, or layer directly into the soup.
Add the remaining soup ingredients and cook for a further 1-2 minutes, seasoning and adjusting to taste.
Remove the pot from the heat and serve immediately in warmed bowls with the garnishes, chicken strips and corn.
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Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog. Photo from ‘Sarah Graham’s Food Safari Season 2’ by Ricardo de Leça.