Spicy Chicken Noodle Soup with Ginger and Sweet Chili
- 1 340g (12 oz) boneless skinless chicken breast
- 2 2 tablespoons sweet chili sauce (use a hotter variety for best flavor)
- 3 475ml (2 cups) chicken broth
- 4 250ml (1 cup) coconut milk
- 5 225g (8 oz) egg noodles
- 6 2 bell peppers in assorted colors
- 7 1 large yellow onion
- 8 2 tablespoons olive oil or butter for frying
- 9 1 tablespoon grated fresh ginger
- 10 1 teaspoon sambal oelek
- 11 salt and pepper to taste
1. Heat 2-3 tablespoons (30-45ml) of olive oil or butter in a large pot over medium-high heat (180-200°C/350-400°F).
2. Add 1 medium diced onion to the pot and sauté until it softens, about 5 minutes.
3. Next, add 500g (1.1 lb) chicken breast to the pot and cook until it browns on all sides, about 5-7 minutes.
4. Remove the chicken from the pot and set it aside on a plate.
5. Add 2 tablespoons (30g) sweet chili sauce, 2cm (0.8 in) grated fresh ginger, and 1 teaspoon sambal oelek to the pot, stirring everything together.
6. Continue to cook for another minute or two until the mixture is fragrant.
7. Now add 500ml (17.6 fl oz) chicken broth, 160ml (5.4 fl oz) coconut milk, and 250g (8.8 oz) egg noodles to the pot.
8. Bring everything to a rolling boil, then turn down the heat to low (80-100°C/180-212°F) and let it simmer for 10-12 minutes, or until the noodles are cooked through.
9. While that's cooking, slice up 2 bell peppers into thin strips.
10. Add the bell peppers to the pot, followed by the chicken you set aside earlier, and let everything simmer together for another 2-3 minutes, or until the chicken is heated through.
11. Finish by seasoning with salt and pepper to taste.
12. Serve hot and enjoy!
- large pot
- cutting board
- knife
- measuring cups
- measuring spoons
- wooden spoon
- frying pan
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