Quail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then...
Beetroot and feta salad with crispy sageThere are few things more satisfying than getting your hands stained a bright fuchsia by the common garden beet. Almost every country in the world has their very own recipe for this earthy vegetable...
Kuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
Spicy coconut chicken soup
5 stars - based on 14 reviews
- 200g vermicelli noodles
- 2 teaspoons peanut oil
- 2 tablespoons red curry paste
- 500g chicken thigh fillets, sliced
- 2½ cups water
- 400ml light coconut milk
- 1 cup broccoli florets
- 1 cup bean sprouts
- ½ cup fresh coriander leaves
- 1 sliced red chilli
- Lime wedges, to serve
- Place noodles in a heatproof bowl. Cover with boiling water. Soak for 5 minutes until tender. Drain well.
- Meanwhile, heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 minute until fragrant. Add chicken and cook for 4-5 minutes.
- Blend in water and coconut milk. Simmer for 5 minutes. Add broccoli (or baby pak choy or choy sum, trimmed and quartered, if preferred) and simmer for another 2-3 minutes.
- Divide noodles among serving bowls. Ladle soup over. Top with bean sprouts, coriander leaves and chilli. Serve with lime wedges.