Lemongrass Coconut Milk Noodles

This soup is creamy and flavorful. The lemongrass added a citrusy brightness without being too harsh. It only takes 15 minutes to make. The perfect addition to a busy fall day!

Author:RawSpiceBar MyersRawSpiceBarMyers

Ingredients:

• 1/2 tsp Lemongrass Cambodian Curry
• lime wedges and chilli oil
• 1 kg chicken thigh fillets, skin on
• 2 tsp fish sauce
• 2 tbsp vegetable oil
• 2 onions
• 3 cm piece ginger
• 4 cloves garlic
• 2 tbsp chickpea (besan) flour
• 750 ml chicken stock
• 250 ml coconut milk
• 300 g fresh egg noodles
• 2 hard-boiled eggs
• coriander sprigs
• thinly sliced spring onions
• Himalayan Sea Salt
• Spices

Instructions:

• Place chicken and 1 teaspoon of fish sauce in a bowl, season with salt and pepper and toss to combine. Cover and refrigerate for 20 minutes to marinate.
• Heat oil in a large frying pan over high heat. Working in batches, add marinated chicken and cook, stirring, for 6 minutes or until browned. Remove from pan and set aside. Reduce heat to low, add sliced onion and cook, stirring occasionally, for 15 minutes or until browned.
• Place chopped onion, ginger, garlic and 60ml (¼ cup) water in a food processor and process until smooth.
• Whisk chickpea flour and 250 ml (1 cup) stock in a bowl until combined, then transfer to a saucepan with chicken, browned onion, onion purée and RawSpiceBar’s Lemongrass Cambodian Curry and place over medium heat. Add coconut milk and remaining 500 ml (2 cups) chicken stock, stirring to dissolve any lumps, and bring to the boil. Reduce heat to low and cook, uncovered, for 20 minutes or until thickened. Stir in remaining 1 teaspoon of fish sauce and season with salt and pepper, if necessary.
• Divide noodles among serving bowls and pour over thick soup. Top with egg slices, coriander and spring onion and serve with lime wedges, RawSpiceBar’s Pink Himalayan Sea Salt and chilli oil.