spicy Chicken Noodle Soup from Thai


6 ounces boneless, skinless chicken breast half, cut into 1/2 inch cubes.
1 garlic glove, minced (or 1/4 tsp powder)
2 tsp chilli paste
2 tsp cooking oil
2 tbsp peanut butter
2 cans of condensed chicken broth
2 cups of water
1 cup of coconut milk
2 tbsp lime juice
2 1/2 oz Oriental steam-fried noodles, broken up
1/4 cup grated carrot
1 tbsp fish sauce
Chopped fresh cilantro or parsley (for garnish)


Put chicken, garlic, and chilli paste into a small bowl. Stir until the chicken is coated.
Heat cooking oil in a large saucepan on medium. Add chicken mixture. Heat and stir for 2 to 3 minutes until outside of chicken turns white.
Add peanut butter. Heat and stir for about 1 minute until combined.
Add next four ingredients. Stir. Cover. Bring to a boil on medium high.
Add noodles and carrot. Stir. Reduce heat to medium-low. Cover. Simmer for about five minutes. Stir occasionally, until noodles are tender but firm.
Add next three ingredients. Stir. Cover. Simmer for five minutes, stirring occasionally, to blend flavours.
Garnish individual servings with cilantro or parsley. Makes about 6 1/2 cups.