Thai Curry Soup For The Soul
1 large onion
4-6 pieces of chicken (breast and drumsticks, small in size)
3-4 celery stalks
1 small can of corn niblets
1 can coconut milk
1 large tablespoon green curry paste
2 chicken stock cubes
fresh ground pepper
1. Chop the carrots and onions, then add to a large heated pot with a bit of olive oil. Sautee for a couple of minutes before adding the chicken. Flip the chicken every couple of minutes to brown for about six minutes, fill the pot with water until the chicken is covered and approximately half full. Add chicken stock cubes and bring to a boil.
2. In the meantime, chop the celery and mushroom - add once water starts boiling. Add coconut milk and corn niblets, reduce soup to simmer and stir. Add green curry paste and seasoning, stir and continue to let simmer.
3. Bring a separate pot of water to boil and add your desired amount of egg noodles. Once cooked, drain and add to the soup. Check that the chicken is fully cooked before serving, if it is then put it all into a big bowl and enjoy!