Coconut chicken noodle soup recipe
 An incredibly quick chicken noodle soup with creamy coconut and some heat from the chilli. Sprinkle with fresh coriander or a squeeze of lime if you have it. Each serving provides 478kcal, 42g protein, 60g carbohydrate (of which 13g sugars), 7g fat (of which 2g saturates), 4g fibre and 3.2g salt. 1 nest medium egg noodles3 spring onions, chopped200ml/7fl oz coconut milk200ml/7fl oz chicken stock made with ½ a stock cube1-2 chicken thighs or drumsticks, skin removedsalt and freshly ground black pepper 1 nest medium egg noodles 3 spring onions, chopped 200ml/7fl oz coconut milk 200ml/7fl oz chicken stock made with ½ a stock cube 1-2 chicken thighs or drumsticks, skin removed salt and freshly ground black pepper Method Boil the kettle. Break up the noodles and put into a bowl. Cover with boiling water, set aside, and allow the noodles to soften completely - about 10 minutes. Meanwhile, add the white part of the spring onion to a saucepan with the coconut milk, stock and a twist of black pepper. Bring to a simmer, add the chicken thighs and cook for 15-20 minutes. Don’t boil it or the chicken will be tough and the coconut milk will separate (If you use boneless chicken thighs simmer for 8-10 minutes).Remove the chicken from the saucepan and check that it is completely cooked. If it’s pink near the bone, return it to the stock for another 5 minutes. When cooked, set the chicken thighs aside to cool slightly.Drain the noodles and add them to the coconut liquid. Chop the chicken from the bone and stir into the soup with the green part of the spring onion. Season with salt and black pepper. Boil the kettle. Break up the noodles and put into a bowl. Cover with boiling water, set aside, and allow the noodles to soften completely - about 10 minutes. Boil the kettle. Break up the noodles and put into a bowl. Cover with boiling water, set aside, and allow the noodles to soften completely - about 10 minutes. Meanwhile, add the white part of the spring onion to a saucepan with the coconut milk, stock and a twist of black pepper. Bring to a simmer, add the chicken thighs and cook for 15-20 minutes. Don’t boil it or the chicken will be tough and the coconut milk will separate (If you use boneless chicken thighs simmer for 8-10 minutes). Meanwhile, add the white part of the spring onion to a saucepan with the coconut milk, stock and a twist of black pepper. Bring to a simmer, add the chicken thighs and cook for 15-20 minutes. Don’t boil it or the chicken will be tough and the coconut milk will separate (If you use boneless chicken thighs simmer for 8-10 minutes). Remove the chicken from the saucepan and check that it is completely cooked. If it’s pink near the bone, return it to the stock for another 5 minutes. When cooked, set the chicken thighs aside to cool slightly. Remove the chicken from the saucepan and check that it is completely cooked. If it’s pink near the bone, return it to the stock for another 5 minutes. When cooked, set the chicken thighs aside to cool slightly. Drain the noodles and add them to the coconut liquid. Chop the chicken from the bone and stir into the soup with the green part of the spring onion. Season with salt and black pepper. Drain the noodles and add them to the coconut liquid. Chop the chicken from the bone and stir into the soup with the green part of the spring onion. Season with salt and black pepper. Recipe tips Use leftover cooked chicken to make this meal even faster!