|15.00 ml||sesame oil|
|1.00||onion — peeled and chopped|
|4.00||garlic — cloves, crushed|
|3.00||red chillies — chopped|
|30.00 ml||curry paste — red|
|4.00||chicken breast fillets — large|
|1.00 Litres||coconut milk|
|5.00 ml||shrimp paste|
|10.00 ml||palm sugar|
|500.00 g||noodles — egg|
|2.00||eggs — boiled, halved|
|0.00||fresh coriander — to serve|
|1.00||spring onions — sliced|
Heat the sesame oil in a medium-sized frying pan.
Add the onion, garlic, chillies and curry paste and cook for one minute.
Cut the chicken breasts into four pieces and cook them in the spicy mixture for one minute, turning until well coated.Pour in the coconut milk, turn down the heat amd add the shrimp paste and palm sugar.
Simmer for two minutes and add the noodles.
Dish up into warmed soup bowls and top each serving with an egg half, fresh coriander sprigs, spring onion and a drizzle of sesame oil.
Cook’s note:Add some asparagus or baby tomatoes.
If you prefer a lighter broth, halve the quantity of coconut milk and make up the amount with chicken or vegetable stock.