This easy soup will warm you up from your toes to the top of your head. Don’t forget the garnishes!
| 2 t | canola oil |
| 4 cloves | garlic, finely sliced |
| 3 T | Thai red curry paste or to taste |
| 2 t | ground turmeric |
| leftover chicken, about 2 cups | |
| 2 c | chicken stock |
| 1 tin | full-fat coconut milk |
| 1 | fish sauce, or to taste |
| ½ t | soft brown sugar |
| flat egg noodles, or lo mein noodles |
Garnishes
| spring onions, trimmed and thinly sliced | |
| handful bean sprouts | |
| small bunch cilantro, roughly chopped | |
| small bunch mint, roughly chopped | |
| salted peanuts or cashews, roughly chopped | |
| lime wedges | |
| fresh green or red chilli, thinly sliced, or chilli flakes or chilli oil, to taste |
In a pan over a moderate heat, add the oil and fry the garlic for about 30 seconds, until fragrant. Add the curry paste and turmeric, and cook up to a minute, stirring all the while. Add the chicken stock, coconut milk, fish sauce and the sugar. Bring the pan to the boil, then lower the heat and simmer uncovered for about 20 minutes. Add the cooked chicken and simmer for another 10 minutes or so. Taste and adjust seasoning, adding more fish sauce if needed. Remove from the heat.
In a separate pan, cook the noodles according to the instructions on the packet. Drain and divide the noodles between four serving bowls. To serve, ladle soup over the noodles and garnish with toppings.
Serves 4.