Thai Chicken Broth - Quick, tasty & filling.

Serves 4

1 tbsp olive oil
1 tsp crushed chilli (jar)
2 tsp crushed garlic (jar)
1 1/2 tsp crushed ginger (jar)
750 gm chicken mince
400 ml can of coconut milk
1 litre of chicken stock
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice (bottle if you don't have fresh)
1 tsp dry coriander
Pkt of Noodles.

Heat oil in a large saucepan. Add chilli, garlic & ginger. Cook, stirring for 1 minute or until you can smell the aroma. Add chicken. Stir until chicken is cooked through. Approx. 5 to 7 minutes. Add coconut cream, stock, fish sauce, brown sugar & lime juice. Add noodles. Stir until well combined. Bring to the boil. Return heat to low until ready to serve.

Footnote: I've tried all sorts of noodles. Dry or wet it doesn't really matter. Last time I used fresh noodles in a pkt from the supermarket which seemed to work really well. Rice vermicelli makes the soup more filling but makes it quite hard to ladle. The other alternative would be to put the cooked noodles in the bowl first, then ladel the soup over the top. But that means an extra pot & I'm not that fond of washing up!
I start making this about a 1/2 hour before I'm ready to eat it. Great for lunch but then you probably wont need any dinner.