Ingredients

The following ingredients have 4 Servings
  • 1-2 tbsp Olive Oil
  • 1 Garlic Clove
  • 10 ounce Chicken Breast ((280g))
  • ½ tsp Turmeric Powder
  • 1 cup Coconut Milk ((250ml))
  • 4 cups Chicken Stock
  • ½ Fresh Lemon (, juice only)
  • 3 tbsp Peanut Butter
  • 10 ounce Pad Thai Noodles ((300g) - See note 2)
  • Fresh Red Chili Pepper (, sliced)
  • Fresh Parsley (, finely chopped)

Instruction

  • In a pot, heat the oil and add the garlic. Stir it around for about a minute, making sure not to burn it. Add the chicken, cut into 3 or 4 equal pieces (see note 3) and turmeric powder. Brown the chicken for about 2-3 minutes before adding the chicken stock, coconut milk, lemon juice and peanut butter.
  • Cover the soup with a lid and bring to a boil. Reduce the heat to low and simmer until the chicken is cooked through (10-15 minutes).
  • Meanwhile: Cook the noodles according to package instructions.
  • Once the chicken pieces are ready, transfer them onto a plate and shred them with a fork. Taste the soup and add salt, if needed.
  • Place the noodles into soup bowls and pour the soup over.
  • Garnish with chilies and parsley.
  • Serve warm!