Chicken Curry Noodle Soup

Two of my favourite things are chicken curry and chicken noodle soup, so it seemed only sensible to put them together in this one epic recipe!

CURRY SOUP

2 tablespoons vegetable oil 1 teaspoon cumin seeds

1 brown onion, roughly chopped

4 cloves garlic, peeled

1 thumb-sized piece fresh ginger, peeled and chopped

2 long red chillies, roughly chopped

1 teaspoon sea salt 1 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon curry powder 1 teaspoon chilli flakes

¼ teaspoon ground cloves 3 tablespoons tomato paste 500mls chicken stock 400ml tin coconut milk 1 stalk lemongrass, bruised 3 star anise

750 grams skinless chicken thighs, halved

TO SERVE

150 grams rice noodles juice 1 lime fresh coriander paratha or roti

CURRY: Heat the oil in large frying pan and fry the cumin seeds for 1 minute. Put the onion, garlic, ginger, chillies and salt in a small food processor and whiz to a paste then add to the cumin seeds and cook over a gentle heat for 10 minutes. Add the turmeric, coriander, curry powder, chilli flakes and cloves, and fry for one minute then add the tomato paste, stock, coconut milk, lemongrass, and star anise and bring to a boil. Reduce to a simmer and add the chicken, cover and cook on low for 20 minutes. Remove the chicken and shred with two forks then add back to the soup.

TO SERVE: Prepare the rice noodles according to the packet instructions and add to the soup and heat through for a few minutes. Squeeze over the lime juice and garnish with fresh coriander. SERVES 4