KitchenMagician's Recipe

CHICKEN - NOODLE ONE POT

Category: Broth Soups

Makes 4 servings.

1 T. vegetable oil
1 onion, sliced
1 clove garlic, minced
1 T. grated fresh ginger root
6 green spring onions, sliced diagonally
1 lb. chicken breast fillets, cut into bite-size pieces
2 T. mild curry paste
2 c. coconut milk
1 c. chicken broth
1/2 lb. Chinese egg noodles
2 tsp. lime juice
salt and pepper
sprigs of basil, to garnish

Heat oil in a wok or large, heavy-based frying pan.
Add onion, garlic, ginger and green onions and stir-fry for 2 minutes until softened.
Add chicken and curry paste.
Stir-fry for about 4 minutes, or until vegetables and chicken are golden brown.
Stir in coconut milk and broth, mixing until well blended. Bring to a boil.
Add egg noodles; cover and simmer for about 6-8 minutes, stirring occasionally until the noodles are just tender.
Add lime juice; season to taste with salt and pepper, and garnish with basil sprigs.
Serve at once in deep soup bowls.