Esoup

Chicken, tomato and coconut noodle soup❤️❤️

-This crowd-pleasing soup with vermicelli noodles and chicken is ideal for any occasion.

Ingredients:

30g unsalted butter, chopped
2 tbs grapeseed oil
4 eschalots, thinly sliced
2 garlic cloves, finely chopped, plus 1 extra clove, chopped
3cm piece (15g) ginger, finely chopped
1 lemongrass stalk, white part only, finely chopped
700g chicken thigh fillets, cut into thick strips
5 ripe vine-ripened tomatoes (750g), coarsely chopped
400ml coconut milk (we used Woolworths Macro coconut milk)
4 cups (1L) chicken stock
1/4 cup (60ml) fish sauce
2 tsp caster sugar
Juice of 1 lime
1/2 bunch coriander leaves, coarsely chopped
Rice vermicelli noodles, lime cheeks & Thai basil leaves, to serve

Directions:

-Melt the butter and oil in a large saucepan over medium-low heat. Add eschalot, garlic, ginger, lemongrass, and a pinch of salt flakes. Cook, stirring, for 4-5 minutes until eschalot has softened.

-Add chicken and increase heat to medium. Cook, stirring regularly, for 4-5 minutes until golden. Stir in curry paste and tomato. Cook for 3-4 minutes, stirring to coat. Add coconut milk, chicken stock, fish sauce and sugar, and bring to a simmer. Simmer for 12-15 minutes until thickened and slightly reduced.

-Stir through lime juice, coriander and extra garlic, and remove from the heat. Add a little more fish sauce, to taste, if required. Serve with vermicelli noodles, lime cheeks and basil.

Quick Golden Squash Soup