CreamyThai peanut chicken with tom kha noodles
So I know most people’s favourite Thai soup is Tom Yum, but not me. I am seriously in love with tom kha. The combination of sharp lime with the creaminess of the coconut milk and then the saltiness is amazing. I could eat it every day!
I buy a Tom Kha paste and make soups with it quite regularly. But if you want more of a substantial meal, try this version with baked chicken breast and an amazing savoury sauce for vegetables and noodles.
I’ve made this a few times now and have played around with the vegetables, but my favourite combination is carrot, sweetcorn and mushrooms. In the recipe, I recommend using a food processor to crush the peanuts into a fine dust. If you don’t have a blender, you could put the peanuts in a sandwich bag and crush them with a rolling pin. (Good for stress relief!)
Ingredients (serves 2)
– 2 chicken breasts cut into 2 inch thick strips
– 2 tablespoons tom kha paste (find in your local Asian supermarket!)
– 100 g unsalted peanuts
– 2 nests dried rice noodles
– 400ml coconut milk
– 200 g tinned sweetcorn (drained) or frozen sweetcorn
– 1 large carrot, peeled and thinly sliced
– 50g mushrooms, cleaned and sliced.
– juice of one lime
Optional – lime wedges to garnish, fish sauce to taste
1. Preheat the oven to 180°C. Grind or crush the peanuts to a powder.
2. Use your hands to rub one tablespoon of tom kah paste into the sliced chicken breasts, then roll in the crushed peanuts. Bake in an ovenproof dish for 20-25 minutes until the chicken is cooked through and the peanut coating is golden brown.
3. Heat the other tablespoon of paste in a large pan and add the vegetables. Saute for about 3 minutes until beginning to soften. Add in the coconut milk and simmer for 5 minutes.
4. Soften the noodles according to the instructions on the packet, and then add to the sauce. Add in the lime juice. Taste and season (you may wish to add some fish sauce at this point).
5. Serve the noodles and vegetables with the cooked chicken on top. Serve with the lime wedges – you can squeeze some extra lime over the top if you like it really zingy!
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