Coconut chicken soup with peanuts

Serves 2

Ingredients:

2 noodle cakes
80g onions, finely slice
15g ginger, peeled and finely chopped
¼ chilli, de-seeded and finely chopped
40g peanuts, crushed
½ lemongrass stalk, bruised
450ml chicken stock
1 chicken breast, sliced
200ml coconut milk
2 spring onions, finely sliced
8g mushrooms, sliced
100g pak choi, finely sliced
6g coriander, roughly chopped 

Method: 

1. Bring a pot of water to the boil, add the dry noodles and cook for 4-6 minutes, until just cooked. Drain off and set aside.
2. For the soup, add your finely chopped onion, ginger, chilli (to your heat preference), peanuts, lemongrass and a splash of cooking oil to a pan over a low to medium heat, and cook for 3-4 minutes, stirring occasionally.
3. Add the chicken stock and allow it to reduce by about one third. Remove from the heat and allow to infuse for 2 minutes before blending with a stick blender (removing your lemongrass before blending).
4. Place a pan over a medium-high heat. Add a splash of cooking oil and while it is getting hot, season your chicken slices with salt and pepper. Cook your chicken breast slices for above 1-2 minutes per side, until golden. Remove from the pan when ready. They don’t need to be totally cooked through, it is more about colour at this stage.
5. Bring your soup back onto a low-medium heat and add your coconut milk, chicken pieces, sliced mushrooms and pak choi. Cook through for 2 minutes. Should the soup become too thick, add a splash of water.
6. Stir through chopped coriander and spring onion.