Summary

Ingredients

• 125 g Chinese e noodles
• 1 tablespoon oil
• 4 chicken legs, skinless and boneless
• 1 bunch spring onion (s), sliced
• 2 cloves garlic, chopped
• 2 cm ginger, fresher, finely chopped
• 850 ml chicken broth
• 200 ml coconut milk
• 3 teaspoon curry paste, red
• 3 tablespoon peanut butter
• 2 tablespoon soy sauce
• 1 small red pepper (s), diced
• 60 g peas, frozen
• salt and pepper

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Instructions

1. Let the pasta soften in a bowl of boiling water (for about 3-4 minutes).
2. Let the oil get hot in a saucepan or large wok. Add the diced chicken and fry for 5 minutes until lightly browned. Add the white pieces of spring onions, garlic and ginger, stir well and fry for 2 minutes. Add the broth, coconut milk, curry paste, peanut butter and soy sauce, season with salt and pepper and bring to the boil. Stir and simmer for 8 minutes.
3. Stir every now and then. Add paprika, peas and the green pieces of spring onions and simmer for another 2 minutes. Add the drained noodles to the soup and heat. Serve the soup in warmed bowls. If you don`t like it that spicy, just use green curry paste.