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

To Garnish:
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

How to
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.