Thai Chicken Soup

Heat the oil in a large pan fry the garlic for 1 minute until lightly golden.

Add the chicken and spices and stir fry for a further 3 to 4 minutes

Crumble the cream coconut into the hot chicken stock and stir until dissolved.

Pour on to the chicken and add the lemon juice, peanut butter and egg noodles

Cover and simmer for about 15 minutes.

Add the spring onions and fresh coriander, and season well and cook for a further 5 minutes

While it is cooking place the coconut and chile in a small frying pan and heat for 2 to 3 minutes stirring frequently until the coconut is lightly browned

Serve the soup in bowls sprinkled with the fried coconut and chile