Thai Chicken Soup

Heat the oil in a large pan and fry the garlic for about 1 minute until lightly golden, do not overcook or else it will become bitter

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

Crumble the creamed coconut into the hot chicken stock and stir until dissolved

Pour this on to the chicken then add the lemon or lime juice, peanut butter and egg noodles

Cover and simmer for about 15 minutes

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

Meanwhile place the desiccated coconut and chilli in a small frying pan and heat for 2 to 3 minutes stirring frequently and so the coconut is lightly browned

Serve the soup in warmed bowls sprinkled with the fried coconut and chilli