Quick And Easy Thai Soup (Chicken) - cooking recipe

Ingredients

1 tablespoon sunflower oil
1 small onion, chopped
1 teaspoon curry powder
2 thai birds eye chiles
800 ml chicken stock
400 ml coconut milk
2 teaspoons granulated sugar
1 tablespoon fish sauce
1 tablespoon dark soy sauce
1 tablespoon sweet chili sauce
275 g chicken, goujons long thin strips
75 g baby sweetcorn
75 g frozen peas
2 tablespoons lime juice
300 g chilled egg noodles

Preparation

heat the oil in a large pan and cook the onion until soft. Stir in the curry powder; cook over a low heat for a minute.
De-seed and finely chop the chillies and add to the pan with the stock, coconut milk, sugar, and fish,soy and chilli sauces. Cut the chicken into small pieces and add to the pan. Bring to the boil, cover and simmer for 10 minutes.
Add the baby corn and the peas, simmer for another 5 minutes. Add the lime juice and noodles, simmer for a minute. Serve hot.