Coconut Curry Noodle Soup

My favourit Coconut Soup recipe

• 3 tablespoons vegetable oil
• 400ml unsweetened coconut milk
• 2 garlic cloves, minced
• 2 teaspoons Thai red curry paste
• 1½ tsp Madras curry powder
• 3 cups baby spinach
• 2 shallots, sliced
• 2 scallions, sliced
• ¼ cup chopped cilantro leaves
• ¾ pound dried chow mein noodles
• 100g snow peas
• 200g cooked chicken
• 2 tablespoons sugar
• 2 tablespoons Asian fish sauce
• 6 cups chicken stock
• ½ teaspoon ground turmeric
• ½ teaspoon ground coriander
• salt
• lime wedges to garnish

Cook the spinach and snow peas in a large pot of boiling salted water, until the spinach wilts. Remove the vegetables. Add the noodles to the water and cook approx. 8 minutes. Drain noodles well and place spinach, snow peas and noodles into the bowls. Heat 1 tablespoon of the oil in a large saucepan.

Cook the shallots over medium heat until lightly browned and transfer to a plate thereafter. Reduce the heat and add the remaining 2 tablespoons of oil, garlic, curry paste, curry powder, coriander and turmeric and stir-fry for 30 seconds. Add stock, bring to boil and cook for 3 minutes. Add coconut milk, fish sauce and sugar and bring it to boil. Cook for 5 minutes, then add chicken, cilantro and scallions and cook for 3 more minutes. Season with salt.

Pour the soup over the noodles and serve with the cooked shallots and lime wedges.